Lemon Tarragon Fish with Roasted Baby Carrots and Caper Crème

Steps

1. Cook vegetables Preheat oven to 220°C. Cut kumara into 1cm wedges; cut any larger carrots in half lengthways; peel courgette into ribbons. Toss kumara and carrots with a drizzle of oil on a lined oven tray. Season and roast for 22-25 minutes, until golden and tender.
2. Prep fish Pat fish dry, remove any scales or bones and cut larger fillets in half. Combine lemon juice, mustard and tarragon blend in a bowl. Coat fish in mixture, season with salt and set aside to marinate.
3. Cook fish When vegetables have 6 minutes cook time remaining, heat a drizzle of oil in a fry-pan on medium-high heat. Cook fish for 2-3 minutes, flip and cook for a further 2-3 minutes (depending on thickness), or until just cooked through.
4. Finish fish Remove pan from heat, add parsley and a knob of butter. Swirl pan and spoon parsley butter over fish.
5. Finish vegetables When vegetables are cooked, remove from oven and toss through courgette ribbons and rocket. Drizzle with olive oil and season to taste.
6. Serve vegetables topped with fish. Dollop over caper crème.