Cashew Crumbed Fish with Roast Veggies and Potato Mash

Steps

1. Prep and cook veggies Preheat oven to 220oC. Bring a large pot of salted, boiling water to the boil. Dice carrot and beetroot 2cm. Place on a lined oven tray with a drizzle of oil and season. Bake for about 25 minutes, or until tender and golden. Turn veggies halfway through cooking
2. Slice courgette 1cm. When veggies have 15 minutes cook time remaining, add courgette to tray.
3. Cook potatoes Peel and dice potatoes 2cm. Add to pot of boiling water and cook for 12-15 minutes, until very soft. Drain and mash with a knob of butter and milk, until smooth. Season to taste.
4. Crumb fish In a small bowl, mix cashew crumb with lemon zest, a drizzle of oil and ¼ tsp salt. Pat fish dry and cut any larger fillets in half. Lay fish in a single layer on a lined oven tray. Drizzle with oil and sprinkle crumb mixture evenly over fish, pressing down lightly to coat.
5. Cook fish When veggies have 8 minutes cook time remaining, bake fish on rack above veggies for 7–8 minutes (depending on thickness), until just cooked through and crumb is golden. Cut lemon into wedges.
6. Serve veggies, mash and fish with sundried tomato aioli and a wedge of lemon.