Cashew Lemon-Crumbed Fish with Roast Veges and Sundried Tomato Mayonnaise

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Toss potatoes, kumara and carrots with olive oil on first prepared tray and season with salt. Bake for 25 minutes or until tender and golden, turning halfway through cooking.
3. While vegetables are cooking, prepare rest of the meal; zest lemon (reserve lemon to serve); in a medium bowl mix all cashew lemoncrumbed fish ingredients (except fish) together, using clean hands to thoroughly mix through melted butter. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and lay in a single layer on second prepared tray. Drizzle with olive oil and sprinkle crumb mixture evenly oxsver fillets, pressing down lightly to coat. Roughly chop spinach and set aside.
4. When vegetables have about 7 minutes cook time remaining, bake fish (on rack higher than vegetables) for 7–8 minutes (depending on thickness) until just cooked through and crumb is golden.
5. In a small bowl, combine mayonnaise with pesto (if using). Remove vegetables from oven and toss through spinach until wilted.
6. Divide roast veggies and fish between plates. Drizzle lemon juice over fish if desired. Serve with a dollop of sundried tomato mayonnaise.