Cashew Lemon-Crumbed Fish with Sundried Tomato Mayonnaise

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Toss potatoes, kumara and carrots with olive oil on first prepared tray and season with salt and pepper. Bake for about 25 minutes, until tender and golden. Turn once during cooking.
3. While vegetables are cooking, prepare the rest of the meal. In a medium bowl, using clean hands, mix all cashew lemon-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 in a single layer on second prepared tray. Drizzle with olive oil and sprinkle crumb mixture evenly over fish, pressing down lightly to coat. Roughly chop spinach and set aside.
5. When vegetables have 8 minutes cook time remaining, bake fish (on rack above vegetables) for 7-8 minutes (depending on thickness), until fish is just cooked through and crumb is golden.
6. In a small bowl, combine mayonnaise with pesto (if using). Remove vegetables from oven and toss through spinach until wilted slightly.
7. place roast veggies and cashew lemon-crumbed fish onto plates. Squeeze lemon juice over fish (if using) and serve with a dollop of sundried tomato mayonnaise.