Lemon Pepper Fish with Pumpkin Mash

Steps

1. Cook mash Dice carrots 2cm and place in a pot with pumpkin and a pinch of salt. Cover with hot tap water and cook for 18-20 minutes, until very soft. Drain well, then mash with milk and a knob of butter. Season to taste.
2. Prep veggies Thinly slice courgettes and dice tomato and roasted capsicum 2cm.
3. Prep fish Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half and season with salt. Toss in a bowl with flour and lemon pepper spices.
4. Cook veggies Heat a drizzle of oil in a fry-pan on high heat. Cook courgettes for 3 minutes, tossing regularly. Add tomato and capsicum and cook a further 1-2 minutes, until just tender. Remove from pan and toss with a splash of balsamic vinegar. Season then set aside to keep warm.
5. Cook fish Wipe pan clean and return to medium-high heat with a drizzle of oil. Cook fish in 2 batches for 1-2 minutes each side, or until just cooked through. Combine lemon juice with mayo. Cut remaining lemon into wedges.
6. Serve mash with fish, veggies, lemon mayo and a lemon wedge on the side.