Lemon and Tarragon Fish with Roasted Baby Carrots and Caper Crème

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Cut kumara into 1cm wedges; trim tops from carrots and cut any larger carrots in half lengthways; peel courgette into ribbons. Toss kumara and carrots with a drizzle of olive oil on prepared tray. Season and roast for 22-25 minutes, until golden and tender.
2. Pat fish dry, remove any remaining scales or bones, cut any larger fillets in half and season with salt. Combine lemon juice, mustard and tarragon blend in a medium bowl. Add fish to mixture, toss to coat and set aside to marinate.
3. When vegetables have 6 minutes cook time remaining, heat a drizzle of oil in a medium fry-pan on mediumhigh heat. Cook fish for 2-3 minutes then flip, add butter to pan and cook for a further 2-3 minutes (depending on thickness), or until just cooked through. Remove from heat.
4. Roughly chop parsley and add to pan. Swirl pan and spoon butter over fish. Set aside for serving.
5. When vegetables are cooked, remove from oven and toss through courgette ribbons and rocket on tray. Toss with a drizzle of olive oil and season to taste.
6. To serve, divide roasted baby carrots and vegetables between plates and top with lemon and tarragon fish. Dollop over caper crème.