Fish with Veggie Toss and Sundried Tomato Pesto Mayo

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, October 8, 2017.

To ensure veggies cook evenly, cut any larger carrots in half lengthways. Keep some fish plain for fussy eaters.

Ingredients

Preheat oven to 230°C. Line an oven tray with baking paper. Toss potatoes and carrots on prepared tray with a drizzle of oil and maple syrup/honey. Season with salt and roast for 15 minutes.
Remove core and seeds from capsicum and slice 1cm. When potatoes and carrots have been cooking for 15 minutes, add capsicum to tray, toss and cook a further 5 minutes, until all veggies are tender.
While veggies are cooking, pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half, season with salt and sprinkle over fish spice mix to coat both sides (if using).
Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook fish for 1-2 minutes each side (depending on thickness), until cooked through.
In a small bowl, combine mayonnaise and sundried tomato pesto. Toss lemon zest and baby spinach on tray with cooked veggies.
To serve, divide veggie toss and fish between plates and top fish with a dollop of sundried tomato pesto mayo. Serve with a lemon wedge to squeeze over just before eating (if using).