Lemon Pepper Fish with Roast Kumara Salad and Tartare Sauce

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss kumara with first measure of olive oil and honey/maple syrup on prepared tray. Season with salt and pepper and roast for about 20 minutes, until kumara is cooked through. While kumara roasts, trim ends from beans and cut in half. Set aside.
3. When kumara has been cooking for about 13 minutes, add beans and cook a further 2 minutes. Add tomatoes to tray with vegetables, toss and roast all vegetables a further 5 minutes, until kumara is cooked and beans are tender.
4. Remove vegetables from oven and allow to cool slightly before tossing through spinach leaves. Season with salt and pepper.
5. When vegetables have 4–5 minutes remaining, pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and season with salt. Sprinkle over fish spice mix (if using).
6. Heat second measure of oil in a large fry-pan on medium-high heat. Cook fish, in batches, for 1–2 minutes each side, until just cooked through. Remove from pan and set aside.
7. Divide roast kumara salad between plates, top with lemon pepper fish and a dollop of tartare sauce.