Almond Feta Fish with Pesto Potatoes

Steps

1. Preheat oven to 230°C. Line two oven trays with baking paper. Bring a full kettle to the boil. Prepare your vegetables. Toss potatoes with a drizzle of oil on first prepared tray. Season and roast for about 25 minutes, until golden and tender.
2. Slice capsicum 2cm, and remove kernels from corn cob. When potatoes have 15 minutes cook time remaining, add capsicum to tray, toss together and return to oven for remaining cook time, or until tender.
3. While potatoes cook, place corn in a large, heat-proof bowl and cover with boiling water. Leave to cook for about 3 minutes, until bright yellow and tender. Drain well and return to bowl. Set aside.
4. Pat fish dry and cut any larger pieces in half. Place on second prepared tray and season. Combine feta, almonds and parsley in a small bowl and evenly coat fish with feta mixture, pressing down lightly to adhere.
5. When veggies have 8 minutes cook time remaining, cook fish (on rack above potatoes) for 6-8 minutes, until just cooked through. Once veggies are cooked, toss in a large bowl with corn, spinach and first measure of tomato pesto and season to taste. Combine reserved pesto and mayonnaise in a small bowl.
6. To serve, divide pesto potatoes between plates and top with almond feta fish. Drizzle with pesto mayonnaise.