Coconut Panko-Crumbed Fish with Golden Kumara Mash and Roast Greens

Steps

1. oven to 200°C. Line two oven trays with baking paper. Bring a large pot of salted water to the boil.
2. Cook kumara in pot of boiling water until soft, about 12 minutes. Drain and return to pot with butter and milk and mash until smooth. Season to taste with salt and pepper. Cover and set aside.
3. While kumara is cooking; mix all coconut panko-crumbed fish ingredients (except mayonnaise and fish) together in a medium bowl, using clean hands to thoroughly mix through melted butter.
4. Toss broccoli, beans and courgette with olive oil on first prepared tray. Season with salt and pepper and bake for about 12 minutes, until cooked through but still crunchy. Toss once during cooking.
5. 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. Evenly spread over about ½ teaspoon mayonnaise per fillet. Sprinkle crumb mixture evenly over fillets, pressing down lightly to coat.
6. Bake fish (on rack higher than vegetables) for 8–9 minutes (depending on thickness) until just cooked through and crumb is golden.
7. Spoon golden kumara mash onto plates with roast greens and coconut panko-crumbed fish. Drizzle lime juice over fish if desired.