PAN-FRIED FISH WITH ROAST VEGGIES AND HOLLANDAISE SAUCE

Steps

1. oven to 230°C. Line two oven trays with baking paper.
2. Scrub and dice kumara 2cm; peel parsnip and cut into 1 x 5cm sticks; cut onion into 2cm-thick wedges. Divide veggies between trays and toss with a drizzle of oil. Season with salt and roast for 22 minutes to start with. Swap trays half way to ensure even cooking.
3. Cut courgette in half lengthways, slice 1cm and set aside.
4. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half. Mix seasoned flour with lemon pepper (if using) on a plate or in a shallow bowl and coat fish, shaking off excess as you go.
5. When roast veggies have finished cooking, toss courgette and tomatoes on tray and cook for a further 6-7 minutes, until tender.
6. When veggies have 5 minutes cook time remaining, heat oil and butter in a large fry-pan on medium-high heat. Cook fish for 1–2 minutes each side (depending on thickness), until just cooked through and golden.
7. divide roast veggies and pan-fried fish between plates. Dollop over hollandaise sauce.