Orange-Crusted Fish with Roast Vegetable Salad and Dressing

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Toss carrot and kumara with honey and a drizzle of olive oil on first prepared tray. Season with salt and pepper and bake for 15–20 minutes until golden and tender. Turn once during cooking.
3. While vegetables cook prepare fish; pat dry with paper towels and remove any remaining scales or bones. Place on second prepared tray, drizzle a little olive oil over and season with salt. In a medium bowl combine all remaining orange-crusted fish ingredients and mix well to combine. Evenly spread crumb mixture over fish fillets, pressing down with your fingers to coat.
4. Bake fish (on higher rack than vegetables) for 6–8 minutes, until just cooked through (depending on thickness). While fish is cooking combine all orange-basil dressing ingredients in a small bowl and whisk with a fork.
5. Toss spinach and half the orange basil dressing through roasted vegetables to combine.
6. Place a piece of orange crusted fish onto each plate with some roasted vegetable salad. Drizzle over remaining orange basil dressing, if desired.