Aromatic Herb-Crumbed Fish with Smoked Hickory Roasties and Hollandaise

Steps

1. Preheat oven to 220°C. Line two oven trays with baking paper. Dice potatoes 1cm and mince garlic (if using). Toss potatoes with garlic, first measure of smoked salt seasoning (if using) and a drizzle of oil on first prepared tray. Roast for about 25 minutes, until golden and crispy. Turn once to ensure even cooking.
2. In a medium bowl, mix all fish ingredients (except fish) together until combined.
3. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half and lay, in a single layer, on second prepared tray. Sprinkle crumb mixture evenly over fish, pressing down lightly to adhere.
4. When roasties have 8 minutes cook time remaining, bake fish (on rack above chips) for 7-8 minutes (depending on thickness), or until fish is just cooked through and crumb is golden.
5. While fish bakes, prepare salad. Thinly slice lettuce; finely dice tomato; thinly slice onion (if using); grate carrot. Toss veggies with a drizzle of oil and lemon juice in a large bowl and season to taste. Cut remaining lemon into wedges.
6. Place roasties and fish onto plates with a dollop of Hollandaise. Serve salad on the side with a lemon wedges to squeeze over just before eating.