Macaroon-Crumbed Fish

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a small pot of salted water to the boil. Toss carrot with first measure of oil on prepared tray and season. Bake for about 15 minutes, until tender.
2. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half and season. Whisk egg in a shallow bowl and place macaroon crumb and first measure of lemon zest on a plate.
3. Dip fish first into egg mix, shaking off excess, then onto plate with macaroon mix. Turn to coat both sides of fish and set aside.
4. Cook peas in pot of boiling water for 2-3 minutes, until bright green and tender. Drain and refresh under cold water and leave to drain. In a small bowl, whisk together all vinaigrette ingredients with a pinch of salt. Cut tomatoes in half and add to bowl with vinaigrette. Set aside.
5. When carrots have 6 minutes cook time remaining, cook fish. Heat oil in a small fry-pan on medium heat. Cook fish for 1-2 minutes each side (depending on thickness), until just cooked. Reduce heat if crumb starts to burn.
6. Add spinach and peas to bowl with tomatoes and toss to combine. Season to taste.
7. place carrot chips, cherry tomato salad and macaroon-crumbed fish on a plate. Squeeze lemon wedge over fish. Serve with a dollop of yoghurt and a pinch of lemon zest (if using).