Cashew Lemon-Crumbed Fish with Wedges, Salad and Sundried Tomato Pistou Mayo

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Toss potatoes and kumara with olive oil on first prepared tray and season with salt. Bake for about 25 minutes, or until tender and golden. Turn once during cooking.
3. While vegetables are cooking, prepare rest of the meal. Zest lemon and combine with all remaining cashew lemon-crumbed fish ingredients (except fish) in a medium bowl. Using clean hands, mix well to combine.
4. 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 olive oil and sprinkle crumb mixture evenly over fillets, pressing down lightly to coat.
5. When wedges have 8 minutes cook time remaining, bake fish (on rack higher than wedges) for 7–8 minutes (depending on thickness), or until just cooked.
6. Grate carrots then toss in a bowl with spinach and set aside. In a small bowl, combine mayonnaise with pistou (if using). Drizzle salad with extra-virgin olive oil just before serving and season to taste with salt and pepper.
7. Place wedges and cashew lemon-crumbed fish onto plates. Serve with a dollop of sundried tomato pistou mayo and salad on the side. Squeeze lemon juice over fish, if desired.