Pan Fried Fish with Asparagus, Hollandaise and Micro Lemon Basil

Steps

1. Cook kumara Preheat oven to 220°C. Bring a medium pot of salted water to the boil. Cut kumara into 1cm wedges. Toss on a lined oven tray with a drizzle of oil and kumara spice. Season and roast in oven for about 20 minutes until tender. Turn once during cooking.
2. Prepare fish Pat fish dry and remove any scales or bones. Cut any larger fillets in half and score skin at 1cm intervals. Cut any larger broccolini in half and remove woody ends from asparagus.
3. Cook fish When kumara has about 6 minutes cook time remaining heat a drizzle of oil in a medium fry pan on high heat. Season fish and cook, skin side down, for about 3 minutes until skin is golden and crispy. Flip and cook for about 1 minute until fish is just cooked through.
4. Cook vegetables While fish cooks, cook broccolini and asparagus in pot of salted water for 3-4 minutes until bright green and tender. Drain and return to pot with a drizzle of oil and vinegar. Season.
5. Serve, kumara and vegetables on plates. Top with fish and spoon over hollandaise. Cut micro lemon basil with scissors and sprinkle over fish.