Salsa Verde Fish

Steps

1. Preheat oven to 220°C. Line an oven tray (with a lip) with baking paper. Prepare all lemon measures. Cut kumara into 1.5cm wedges. Toss with water and lemon zest and spray with oil on one side of prepared tray. Season and roast (on middle oven rack) for 20-22 minutes, until golden and crispy. Turn once during cook time. Set aside.
2. While kumara roasts, mix all tomato salad dressing ingredients together in a medium bowl and season to taste.
3. Prepare tomato salad. Very thinly slice onion until you have about 4-5 slices; dice tomato 1cm; peel courgette and cucumber into ribbons and thinly slice cores. Add all to bowl with dressing, along with silverbeet and toss just before serving.
4. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half and season. When kumara has about 9 minutes cooking time left, remove tray from oven and place fish on clear side of tray. Spoon second measure of parsley caper dressing onto fish and spread to coat.
5. Return tray to oven and bake fish for 5-7 minutes, until just cooked through. Set aside fish, covered, to rest for 1-2 minutes.
6. TO SERVE place tomato salad and lemon kumara wedges onto a plate. Top with salsa verde fish, drizzle over any resting juices, garnish with parsley and squeeze over lemon wedges.