Fish N' Chips with Tartare Sauce and Slaw

Steps

1. oven to 230°C. Line two oven trays with baking paper.
2. Toss kumara and potatoes with a drizzle of oil on first prepared tray and season with salt. Roast for about 25 minutes, until golden and tender. Turn once during cooking.
3. Very finely shred cabbage until you have about 2–3 cups worth; grate carrot; trim ends and slice snow peas 1cm on an angle; roughly chop parsley leaves and stalks. Set all aside in a large bowl.
4. Pat fish dry with paper towels, remove any remaining scales or bones, cut any larger pieces in half and place on second prepared tray. In a medium bowl, combine all remaining fish ingredients. Pack crumb onto top-side of fish and press down lightly to stick.
5. When chips have 8 minutes cook time remaining, bake fish (on rack higher than chips) for 6–8 minutes (depending on thickness), until just cooked through and crumb is golden. Take care not to let crumb burn.
6. In a small bowl, whisk first measure of olive oil, vinegar, mustard, honey and lemon juice until smooth. Add dressing to bowl with slaw veggies and toss to combine. Season to taste with salt and pepper.
7. Divide chips and slaw between plates and serve fish on the side. Serve a dollop of tartare sauce on the side and a lemon wedge to squeeze over fish just before eating.