Crispy Kumara Topped Fish Pie with Dill Caper Sauce

Steps

1. Cook kumara Preheat oven to 220°C. Peel and dice kumara 2cm. Place kumara in a pot and cover with hot tap water and a pinch of salt. Cook on high heat for 20-25 minutes with the lid on, until tender. Drain well and return to pot with butter and a pinch of salt. Mash well.
2. Prep fish Pat fish dry and remove any scales or bones. Cut larger fillets in half, season with salt and coat in fish spices. Place on a lined oven tray.
3. Cook fish Combine lemon herb panko crumb and olive oil in a bowl. Top fish with mashed kumara and sprinkle over panko mixture. Bake in oven for 6-8 minutes, until fish is cooked through and topping is golden.
4. Heat sauce Heat dill caper sauce in a pot on low heat, until warm. Do not boil sauce. Remove from heat and keep warm.
5. Cook greens Heat a drizzle of oil in a fry-pan on high heat. Cook broccolini in pan with water measure for 3-4 minutes, until tender. Season and add lemon juice. Toss through baby spinach to wilt and remove from heat.
6. Serve sauce topped with greens and crispy kumara topped fish.