Fish Sliders with Veggie Chips and Tartare

Steps

1. Preheat oven to 230°C.
2. Cook veggie chips Place carrot and parsnip sticks on a lined oven tray in a single layer, toss with honey and a drizzle of oil and season. Bake (on middle-upper rack) for about 15 minutes, until tender. Turn oven to high grill. Grill chips for 5-8 minutes, until golden and crispy. Turn chips halfway through grill time to ensure even cooking and keep an eye on them as they can colour up quickly.
3. Prep salad Thinly slice spinach; peel courgette into ribbons; cut cherry tomatoes into quarters. Add all to a medium bowl and set aside. Just before serving, toss with honey mustard dressing and season to taste.
4. Cook fish Pat fish dry and remove any scales or bones. Cut fillets into 5 x 5cm pieces and season with salt. Sprinkle over fish seasoning. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook fish for 1-2 minutes each side, until just cooked through. Rest, covered.
5. Warm slider buns While fish is cooking, cut sliders in half and place back together on a second lined oven tray. Warm in oven on rack below veggie chips, for 3-4 minutes.
6. To serve Place a small handful of salad, a piece of fish and a dollop of tartare sauce in each bun. Serve veggie chips and remaining salad on the side. Serve tomato ketchup for younger foodies.