Almond-Crusted Fish with Butternut Pumpkin Salad

Steps

1. oven to 220°C. Line two oven trays with baking paper. Bring a small pot of salted water to the boil.
2. Toss pumpkin and parsnip on first prepared tray with a drizzle of olive oil. Season with salt and pepper and roast for about 15 minutes, until starting to soften.
3. Remove tray from oven, toss through courgette and red onion and cook for a further 10-12 minutes, until veggies are tender. Sprinkle with pumpkin seeds and return to oven to cook for a final 1-2 minutes, until seeds are toasted.
4. While veggies are cooking, pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half, place on second prepared tray and spread mayonnaise evenly over fillets. In a small bowl, combine breadcrumbs, almonds, salt and olive oil.
5. Sprinkle fillets evenly with crumb mixture, pressing down lightly with fingers to form a crust. Bake (on rack above veggies) for 6-7 minutes, until just cooked through and crust is golden.
6. While fish cooks, whisk together all vinaigrette ingredients in a large bowl and set aside. Cook broccoli in pot of boiling water for 2-3 minutes, until bright green and tender. Drain well and add to bowl with dressing, along with roast veggies. Season with salt and pepper and toss to combine.
7. scoop butternut pumpkin salad onto plates and top with almond-crusted fish. Drizzle with any remaining vinaigrette.