Almond-Crusted Fish

Steps

1. oven to 220°C. Bring a large pot of salted water to the boil. Line an oven tray with baking paper.
2. Cook kumara in pot of boiling water for about 8 minutes. Add cauliflower and cook for a further 2-3 minutes, until vegetables are just tender. Drain well.
3. While kumara is cooking, prepare the rest of the meal. In a large bowl, whisk together all yoghurt vinaigrette ingredients and season with pepper. Roughly chop baby spinach; trim ends from radishes, cut in half and thinly slice; finely dice onion. Add all to in bowl with yoghurt vinaigrette and set aside.
4. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and place on prepared tray.
5. In a small bowl, combine almonds, lemon zest and juice, olive oil and salt. Evenly sprinkle crust over fish, pushing down to adhere.
6. Bake fish for 5-7 minutes, (depending on thickness) until fish is just cooked through and almonds are golden. Once fish is cooked, season to taste with salt and pepper (if needed). Add cooked kumara and cauliflower to bowl with yoghurt vinaigrette. Gently toss to combine and season to taste with salt and pepper.
7. spoon cauliflower and spinach salad onto plates. Serve almond-crusted fish on the side and garnish with a few dill sprigs (if using).