Lemon Herb Crumbed Fish with Garlic Roasties

Steps

1. Cook roasties Preheat oven to 220°C. Dice kumara, season and toss with baby carrots, garlic and a drizzle of oil on a lined oven tray. Bake for about 30 minutes until veggies are tender. Turn once during cooking.
2. Prep greens Remove white stem from silverbeet and thinly slice leaves until you have about 1 cup worth.
3. Prep fish Pat fish dry, remove any remaining scales and bones and place on another lined oven tray. Spread mayonnaise evenly over fish and top with lemon herb panko crumb. Set aside.
4. Cook fish When roasties have 8 minutes cook time remaining, bake fish on rack above roasties, for 6-8 minutes, depending on thickness, or until just cooked through.
5. Cook greens Bring a medium pot of salted water to the boil. Add prepared greens along with peas to pot of boiling water and cook for about 3 minutes until bright green and tender. Drain well and return to pot along with first measure herb aioli. Season to taste.
6. Serve lemon herb fish with roasties, greens and a dollop of remaining herb aioli.