Orange and Sunflower Baked Fish

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Toss kumara with oil on first prepared tray and season with salt and pepper. Bake for about 25 minutes, until golden. Turn once during cooking.
3. While kumara is cooking, grate courgettes. Cut broccoli into small florets then roughly dice 2cm. Dice broccoli stalk 1cm. Bring water and salt to the boil in a medium pot (with a lid) on high heat. Add broccoli to pot and cook, covered, for 5 minutes.
4. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and place on second prepared tray. Spread lightly with first measure of yoghurt. Finely chop coriander and add to a small bowl with all remaining orange and sunflower baked fish ingredients and season with pepper. Evenly sprinkle mixture over fish.
5. Add peas and courgettes to pot with broccoli, stir, cover and cook a further 3 minutes, until soft. If veggies stick, add a splash of water. Remove from heat and leave to steam for 5 minutes. Drain any excess liquid (if needed) and roughly smash with a fork or masher. Season to taste and cover to keep warm.
6. When kumara has about 7 minutes cook time remaining, cook fish (on rack above kumara) for 5-7 minutes (depending on thickness), until cooked through.
7. In a small bowl, combine all orange yoghurt ingredients and season. Cut remaining orange into wedges.
8. divide kumara and orange and sunflower baked fish between plates. Serve smashed super greens on the side. Dollop over orange yoghurt and garnish with a wedge of orange.