Pan-Fried Fish with Roast Vegetables and Hollandaise

Steps

1. oven to 230°C. Line two oven trays with baking paper.
2. Toss potatoes and onions with a drizzle of olive oil on first prepared tray. Season with salt and roast for about 25 minutes, until tender. Turn once during cooking.
3. While potatoes are cooking, prepare remaining veggies. Cut courgettes in half lengthways and slice 2cm; cut broccoli into small florets; cut lemon into wedges. Set all aside.
4. When potatoes have 10 minutes cook time remaining, add courgettes and broccoli to second prepared tray, toss and roast for 10 minutes, until all veggies are tender.
5. While broccoli is cooking, prepare the fish. Pat fish dry with paper towels, remove any remaining scales or bones and cut any larger fillets in half. Dust with seasoned flour.
6. Heat butter and oil in a large fry-pan on medium-high heat. Cook fish, in batches, for 2-3 minutes each side, until just cooked through.
7. divide roast vegetables between plates and top with pan-fried fish. Spoon over hollandaise and serve with a lemon wedge to squeeze over just before eating.