Pine Nut Crusted Fish with Zesty Potatoes and Winter Vegetables

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a small pot of salted water to the boil. Thinly slice carrot 0.5cm; cut baby beetroot into 0.5cm wedges. Toss both on prepared tray with vinegar, honey and a drizzle of oil. Season and roast for 15-18 minutes, until golden and tender.
2. Peel and dice potatoes 1cm. Cook in pot of boiling water for 10-12 minutes, until very soft. Drain well and mash with butter, milk and lemon zest, until smooth. Drizzle a little olive oil into mash and season to taste. While potatoes cook, finely chop pine nuts.
3. Combine pine nuts, breadcrumbs, garlic and butter/oil in a small bowl and mix well. Pat fish dry and remove any remaining scales or bones. Place fish on a clean plate, season with salt and lightly pack crumb mixture on top of fish.
4. When vegetables have about 7 minutes cook time remaining, remove tray from oven, toss veggies and carefully push to one side. Carefully place fish on tray next to vegetables.
5. Return fish and vegetables to oven and cook for 5-7 minutes (depending on thickness), until fish is just cooked through. Toss spinach through vegetables, until slightly wilted.
6. To serve, place zesty potatoes and winter vegetables onto a plate and top with pine nut crusted fish. Dollop over Hollandaise sauce (if using).