Step 1

1 Prepare the ingredients Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch wedges. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. In a large bowl, combine the sliced cabbage and grated carrots. Roughly chop the capers; place in a separate bowl. Add the mayonnaise and mustard. Stir to combine. Taste, then season with salt and pepper if desired.

Step 2

2 Roast the potatoes Place the potato wedges on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat and arrange in an even layer, skin side down. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Step 3

3 Make the slaw Meanwhile, to the bowl of prepared cabbage and carrots, add the peppers, vinegar, and 1 tablespoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Step 4

4 Make the batter & coat the fish Meanwhile, pat the fish dry with paper towels. Transfer to a cutting board and cut each fillet into 2 equal-sized pieces. Season with salt and pepper on both sides. In a large bowl, whisk together the tempura mix, spice blend, and 1/4 cup of cold water. Working in batches, add the prepared fish to the batter; gently turn to coat.

Step 5

5 Cook the fish & serve your dish In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a drop of batter sizzles immediately when added, add the coated fish (letting any excess batter drip off before adding). Cook 2 to 3 minutes per side, or until browned and cooked through.* Transfer to a paper towel-lined plate and immediately season with salt. Serve the cooked fish with the roasted potatoes, slaw, and caper mayo on the side. Enjoy!* An instant-read thermometer should register 145°F.