450g skinless flathead,bones removed

8 king prawns,peeled and deveined

1½ tbsp olive oil

1 brown onion,sliced

4 garlic cloves,chopped

3 tbsp plain flour

¾ cup chicken stock

1 cup pure cream

2 tbsp salted baby capers,rinsed well and drained

½ tsp lemon zest

8 scallops

1 tbsp chopped dill

1 tbsp chopped flat-leaf parsley

1½ tbsp lemon juice

sea salt and freshly ground white pepper

1kg kipfler potatoes,scrubbed clean

1 tbsp chopped thyme leaves

2 tbsp extra virgin olive oil