Tarragon Fish with Pine Nut Roasted Leeks and Sauce Choron

Steps

1. oven to 230°C. Line an oven tray (with a lip) with baking paper.
2. Toss potatoes and leek on prepared tray with a drizzle of oil. Season with salt and pepper and roast for 15 minutes. While potatoes cook, remove core and seeds from capsicum and dice 1cm. Cut the broccoli into small florets then cut in half and dice stalk.
3. Remove tray from oven, add capsicum, broccoli, pine nuts and butter. Toss to combine and roast for a further 10 minutes, until vegetables are tender.
4. While potatoes are roasting, pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half. Place on a plate, drizzle with a little oil and season with salt, pepper and tarragon spice mix. Pat down well to coat.
5. When potatoes have 10 minutes cook time remaining, heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook fish for 1-2 minutes each side, until cooked through. Set aside, covered with foil.
6. Roughly chop parsley leaves and stalks.
7. divide pine nut roasted leeks and vegetables between plates, top with tarragon fish and drizzle over sauce Choron. Garnish with parsley.