Herb-Crusted Fish N' Chips with Smashed Peas

Steps

1. oven to 225°C. Line two oven trays with baking paper. Bring a small pot of water to the boil. Preheat BBQ hot plate to medium-high (if using).
2. Toss kumara with oil on first prepared tray. Season with salt and pepper and roast for 18-20 minutes, until tender and golden. Turn once during cooking.
3. In a small bowl, combine all herb-crusted fish ingredients (except fish). Pat fish dry, remove any remaining scales or bones and cut any larger fillets in half. When chips have about 10 minutes cook time remaining, place fish on second prepared tray.
4. Season fish with salt and evenly spread over crumb, pressing down to adhere. Cook (on rack above kumara) for 6-8 minutes (depending on thickness), until just cooked through and golden.
5. While fish cooks, prepare the salad. Roughly tear or chop lettuce leaves; grate carrot; dice tomato 1cm. Place all in a large bowl. Toss with a drizzle of olive oil just before serving and season with salt and pepper.
6. Cook peas in pot of boiling water for about 1 minute, until bright green and tender. Drain, return to pot with butter and a pinch of salt and mash well. Season with salt and pepper.
7. Divide chips, salad and herb-crusted fish between plates. Top with a spoonful of creamy smashed peas and serve with a dollop of tomato or BBQ sauce on the side (if using).