Cashew-Crumbed Fish with Roast Vegetables and Sundried Tomato Mayonnaise

Steps

1. oven to 230°C. Line two oven trays with baking paper.
2. Toss potatoes, capsicums, onions and courgette with a drizzle of olive oil on first prepared tray and season with salt and pepper. Cook for about 15 minutes, until potato is tender and golden. Turn once during cooking.
3. While vegetables are cooking, prepare the rest of the meal. In a small bowl, using clean hands, mix all cashew-crumbed fish ingredients (except fish) together until combined.
4. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and lay on second prepared tray. Drizzle with olive oil and sprinkle crumb mixture evenly over fish, pressing down lightly to coat. Roughly chop kale leaves and set aside.
5. When the vegetables have 6 minutes cook time remaining, bake fish (on rack above vegetables) for 6 minutes (depending on thickness), until fish is just cooked through and crumb is golden. Check fish regularly to avoid burning crumb.
6. In a small bowl, combine mayonnaise and pesto. When vegetables have finished cooking, remove from oven and toss through kale leaves, until wilted slightly.
7. place roast vegetables and cashew-crumbed fish onto a plate. Squeeze lemon juice over fish and serve with a dollop of sundried tomato mayonnaise.