PAN-FRIED FISH WITH ROAST PUMPKIN, SPINACH AND WALNUT TOSS

Steps

1. oven to 230°C. Line an oven tray with baking paper
2. Toss pumpkin on prepared tray with oil. Season with salt and roast for 10 minutes, then add courgette to tray, toss with pumpkin and roast a further 5 minutes.
3. In a small bowl mix together olive oil, honey and walnuts then season with salt. After 15 minutes of total roasting time, add walnut mixture and tomatoes to roasted vegetables, toss, and cook a further 5 minutes, until vegetables are tender.
4. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half. In a shallow bowl or plate, mix flour, salt and fish spice mix together. Coat fish in flour mixture, shaking off excess as you go.
5. Heat oil and butter in a large frypan on high heat. Cook fish, in two batches, for 2-4 minutes each side, until just cooked through.
6. Once vegetables have finished roasting, toss spinach through and season to taste with salt and pepper. In a small bowl mix mayonnaise and mustard together.
7. divide roast pumpkin, spinach and walnut toss between plates. Top with a piece of pan-fried fish and a dollop of mustard mayo.