Aromatic Herb-Crumbed Fish with Smoked Hickory Roasties and Hollandaise

Steps

1. Prep and cook potatoes Preheat oven to 220oC. Dice potatoes 1cm and toss with smoked salt seasoning and a drizzle of oil on a lined oven tray. Roast for about 25 minutes, until golden and crispy. Turn once to ensure even cooking
2. Make fish crumb In a medium bowl, mix all fish ingredients (except fish) and a pinch of salt together until combined.
3. Prep fish Pat fish dry and remove any scales or bones. Cut any larger fillets in half and lay, in a single layer, on a second lined oven tray. Sprinkle crumb mixture evenly over fish, pressing down lightly to adhere. Keep fish plain for fussy foodies.
4. Cook fish When roasties have 8 minutes cook time remaining, bake fish (on rack above chips) for 7-8 minutes (depending on thickness), or until fish is just cooked through and crumb is golden.
5. Make salad Thinly slice lettuce; finely dice tomato; grate carrot. Toss veggies with a drizzle of oil and lemon juice in a large bowl and season to taste. Cut lemon into wedges.
6. Serve roasties and fish onto plates with a dollop of Hollandaise. Serve salad on the side with lemon wedges.