Herb Butter Fish with Roasted Veggie Quinoa

Steps

1. Preheat oven to 220°C Cut carrot and courgette into 1 x 4cm sticks. Toss carrot on a lined oven tray with first measure of herb fish spice mix and a drizzle of oil. Season and roast for 15 minutes. Add courgette to tray, toss and roast a further 10 minutes until tender.
2. Cook quinoa Bring stock/water to the boil in a medium pot. Add quinoa, bring back to boil, then cover with a tight-fitting lid and reduce to low heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking. Remove lid once cooked.
3. Prep fish Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half, season and toss with second measure of herb fish spice mix and flour
4. Cook fish Heat a drizzle of oil in a large fry-pan on high heat. Cook fish for 1-2 minutes each side, until just cooked through. Remove from pan and set aside on a plate, covered, to keep warm. Add parsley and butter to pan and heat for about 1 minute, stirring, until melted, then pour over fish. Alternatively, add butter and parsley to pan for final minute of fish cook time and swirl pan to coat.
5. Toss quinoa Fluff up cooked quinoa with a fork and add to a large bowl along with roasted veggies, vinegar, oil, spinach and first measure of lemon zest. Gently toss to combine and season to taste. In a small bowl, combine lemon mayo ingredients. Cut lemon into wedges.
6. To serve Divide roasted veggie quinoa between plates. Top with fish and drizzle over herbed butter. Serve with a lemon wedge to squeeze over fish and a dollop of lemon mayo.