Pan-Fried Fish with Roast Veggies and Hollandaise Sauce

Steps

1. oven to 230°C. Line an oven tray with baking paper. Preheat BBQ hot plate to high (if using).
2. Dice kumara 2cm; remove core and seeds from capsicum and cut into 2cm-thick strips; cut onion into 2cm wedges. Toss kumara, capsicum and onion with a drizzle of oil on prepared tray. Season veggies with salt and roast for 15 minutes, until almost tender.
3. Cut courgette in half lengthways then slice 1cm and trim ends from green beans then cut in half.
4. When roast veggies are almost tender, toss courgette and beans on tray with kumara and cook a further 5 minutes.
5. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half. Mix seasoned flour with lemon pepper (if using) on a plate or in a shallow bowl and coat fish, shaking off excess as you go.
6. Heat oil and butter in a large frypan on high heat. Cook fish for 1-2 minutes each side, until just cooked through.
7. Divide roast veggies and pan-fried fish between plates. Drizzle over hollandaise sauce.