Furikake Fish with Spiced Carrot-Ginger Purée and Baby Coriander

Steps

1. oven to 230°C. Line an oven tray with baking paper.
2. Toss cauliflower, potatoes and onion on prepared tray with sweet chilli sauce and a drizzle of oil. Season with salt and pepper and roast (on upper oven rack) for 22-25 minutes, until cooked through. Turn once during cooking.
3. Combine all furikake fish ingredients together in a small bowl (except fish).
4. Pat fish dry with paper towels and remove any remaining scales and bones. Cut any larger fillets in half and place on clean plate.
5. Season fish with salt and evenly spread furikake crumb mixture over top of each fillet to coat, pressing down lightly with your fingers to adhere.
6. When vegetables have 5 minutes cook time remaining, remove tray from oven and toss through spinach. Move vegetables to one side of tray and carefully place fish on opposite side. Return tray to oven to cook for about 6 minutes, until crumb is golden and fish is just cooked through.
7. divide carrot-ginger purée between plates, smoothing out with the back of a spoon into a circle. Spoon over roasted vegetables and top with furikake fish. Sprinkle over baby living coriander.