Lemon Crumbed Fish with Honey Roast Veggies and Roast Garlic Aioli

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Toss carrot, parsnips, potatoes and garlic on first tray with olive oil and honey (keep garlic to one side of tray). Season with salt and pepper and bake for 15
   minutes. Dice courgette and capsicum 2cm. Add to tray with veggies and toss together, bake a further 10 minutes, until tender.
3. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and season with salt. Place fish on second prepared tray. In a small bowl mix breadcrumbs and lemon zest (if using) with olive oil.
4. Evenly sprinkle crumb mixture over fish fillets, pressing down with your fingers to coat. When veggies have 10 minutes cook time remaining, bake fish, on higher oven rack than veggies, for 6Š–8Œ minutes (depending on thickness), or until fish is just cooked through and topping is golden.
5. Remove roast garlic from tray of veggies. Squeeze garlic flesh into a small bowl (discard skin) and mash with the back of a spoon. Add lemon juice and mayonnaise and stir to combine. Season with salt.
6. Roughly chop silverbeet and toss through cooked veggies.
7. Divide honey roast veggies between plates. Serve lemon crumbed fish on the side with a dollop of roast garlic aioli. Garnish with a wedge of lemon to squeeze over just before serving (if desired).