Lemon Crumbed Fish with Roasted Veggies

Steps

1. Prep and cook veggies Preheat oven to 220oC. Dice potatoes and kumara 2-3cm. Dice carrots and parsnip 1-2cm. Toss all with a drizzle of olive oil on a lined oven tray and season. Bake for about 25 minutes, until golden and tender. Turn once during cooking
2. Prep crumb In a medium bowl, using clean hands, mix all fish ingredients (except fish) together until combined.
3. Crumb fish Pat fish dry and remove any scales or bones. Cut larger fillets in half and place on a second lined oven tray. Drizzle with olive oil and sprinkle crumb mixture evenly over fish, pressing down lightly to coat. Roughly chop spinach and set aside.
4. Cook fish When vegetables have 8 minutes cook time remaining, bake fish (on rack above vegetables) for 7-8 minutes (depending on thickness), until fish is just cooked through and crumb is golden.
5. Make sweet chilli mayo In a small bowl, combine mayonnaise with sweet chilli sauce (if using). Remove veggies from oven and toss through spinach until wilted slightly. Cut lemon into wedges.
6. To serve Place veggies and fish onto plates. Squeeze lemon wedge over fish and serve with a dollop of sweet chilli mayo