Sesame Lemon Fish with Roast Veggie Salad and Sundried Tomato Pesto Mayo

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Toss kumara and carrots with a drizzle of olive oil on first prepared tray and season with salt and pepper. Roast for 15 minutes then remove tray from oven and toss broccoli florets through, roast a further 5–10 minutes or until vegetables are just tender and cooked to your liking. Remove from oven to cool slightly.
3. While vegetables are cooking, prepare the rest of the meal. Add all sesame lemon fish ingredients (except fish) to a medium bowl and mix until butter is well combined. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and lay in a single layer on second prepared tray. Drizzle with a little olive oil and evenly sprinkle crumb mixture over fillets, pressing down firmly to coat.
4. Bake fish (on higher rack than vegetables) for 6–8 minutes (depending on thickness), or until just cooked through and crumb is golden.
5. In a small bowl, combine mayonnaise with pesto (if using). Roughly chop spinach and toss through cooked roasted vegetables, drizzle with extra-virgin olive oil.
6. Divide roast vegetable salad and fish between plates. Drizzle lemon juice over fish and salad (if desired) and serve with a dollop of sundried tomato pesto mayo.