Orange-Crusted Fish with Roast Veggies and Orange Basil Dressing

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Toss carrot, kumara and pumpkin with olive oil and honey on first prepared tray. Season with salt and pepper and bake for about 20 minutes, until golden and tender. Turn once during cooking.
3. While vegetables cook, prepare fish. Pat fish dry with paper towels, remove any remaining scales or bones and place on second prepared tray. Rub each fillet with a drizzle of olive oil and season with salt.
4. Add all orange-crusted fish ingredients (except fish) to a medium bowl and mix well to combine. Evenly spread crumb mixture over fish fillets to coat, pressing down with your fingers.
5. Bake fish (on higher rack than vegetables) for 6–8 minutes (depending on thickness), until just cooked though. While fish is cooking, combine all orange basil dressing ingredients in a small bowl and whisk with a fork.
6. Toss spinach through roasted vegetables, until wilted. Add 2 tablespoons of orange basil dressing (if using) to roasted vegetables and toss to combine.
7. Place a piece of orange crusted fish onto each plate and serve roast vegetables on the side. Drizzle over remaining orange basil dressing (if using).