Fish and Chimichurri Vegetables with Chorizo and Asparagus

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Toss potatoes and capsicum on tray with a drizzle of oil. Season with salt and pepper and roast for 20 minutes, to start with.
2. While vegetables cook, pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and score skin at 1cm intervals. Season with salt and pepper, sprinkle first measure of dry chimichurri rub on flesh side. Slice chorizo 1cm on an angle. Set both aside.
3. When vegetables have roasted for 20 minutes, remove from oven and add chorizo, cherry tomatoes, asparagus and second measure of dry chimichurri rub. Toss lightly and cook for a further 5 minutes, until vegetables are tender and chorizo is golden.
4. Heat a drizzle of oil in a large (preferably non-stick) fry-pan on medium-high heat. Cook fish, skin-sidedown, for 2 minutes, until skin is crispy and golden. Flip and continue cooking a further 1 minute, until just cooked through. Remove from pan and set aside.
5. When vegetables have finished cooking, remove from oven and add baby spinach to tray. Lightly toss to wilt, coating all veggies in the juices released from the chorizo.
6. To serve, divide chimichurri mayo between plates and spread out in a circle. Place vegetables on chimichurri mayo but slightly off centre. Top with fish (skin-side-up), sprinkle over mint leaves and serve lemon wedges on the side.