1. Cut potatoes into wedges and in a pot of lightly salted water boil till al dente and refresh under cold water and towel dry. 2. Arrange wedges on baking tray and lightly spray with olive oil and place in a preheated oven and bake at 170ºC for 10 minutes. 3. Once cooked combine paprika and chicken stock powder in a bowl and toss wedges till coated. 4. On a preheated bbq plate sprayed with olive oil, place fish fillets serving side first, cook till fish comes away. 5. Cut lemon into 4 slices and sprinkle with castor sugar and place on hot bbq plate for about 1 minute, turning once. Serve fish with caramelised lemon and wedges garnished with fresh dill.