Fish with Golden Kumara Medley and Salsa Verde

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss kumara with a drizzle of olive oil on prepared tray. Season with salt and pepper and roast for 15 minutes. Turn kumara and add capsicum to tray. Roast for a further 5 minutes, until kumara is golden and capsicum is tender.
3. While kumara and capsicum are cooking, prepare the rest of the meal. Cut cherry tomatoes and olives in half and place in a bowl with spinach. Crumble over feta and toss gently to combine. Set aside.
4. On a plate, combine flour and fish spice mix and season with salt and pepper. Pat fish dry and remove any remaining scales or bones. Lightly coat in flour mixture. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook fish for 1–2 minutes each side, until just cooked through. Set aside.
5. In a small bowl, mix salsa verde with a drizzle of olive oil until combined.
6. Place roasted kumara and capsicum in bowl with all remaining golden kumara medley ingredients. Add salsa verde and toss to combine. Season to taste with salt and pepper.
7. Spoon golden kumara medley and salsa verde onto a plate and top with pan-fried fish.