Herb Crusted Fish with Zesty Potatoes and Winter Vegetables

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a small pot of salted water to the boil.
2. Toss carrot, parsnip and beetroot with balsamic vinegar, honey and a drizzle of olive oil on prepared tray. Season with salt and pepper and roast for 18-20 minutes, until tender and golden.
3. Cook potatoes in pot of boiling water for 10-12 minutes, until very soft. Drain well and mash with butter, milk and lemon zest until smooth. Drizzle mash with olive oil and season to taste with salt and pepper. While potatoes cook, finely chop parsley, garlic and pine nuts.
4. Combine breadcrumbs, parsley, garlic, pine nuts and butter/oil in a small bowl and mix well. Pat fish dry with paper towels and remove any remaining scales or bones. Place fish on a clean plate, season with salt and lightly pack crumb mixture on top of fish.
5. When vegetables have about 7 minutes cook time remaining, remove tray from oven, toss vegetables then carefully push to one side. Using a fish slice, carefully place fish on tray next to vegetables.
6. Return fish and vegetables to oven and cook for 5-7 minutes (depending on thickness), until fish is just cooked through. Toss kale through winter vegetables until slightly wilted.
7. place zesty potatoes and winter vegetables onto a plate and top with herb crusted fish. Dollop over hollandaise sauce.