Almond-Crusted Fish

Steps

1. oven to 220°C. Bring a medium pot of salted water to the boil. Line an oven tray with baking paper.
2. Cook kumara in pot of boiling water for about 8 minutes. Add cauliflower and cook for a further 2-3 minutes, until vegetables are just tender. Drain well.
3. While kumara is cooking, prepare the rest of the meal. In a large bowl, whisk together all yoghurt vinaigrette ingredients and season with pepper. Roughly chop baby spinach and trim radishes, cut in half and thinly slice. Place all in bowl with vinaigrette and diced onion. Set aside.
4. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and place on prepared tray.
5. In a small bowl, combine almonds, lemon zest and juice and olive oil with a pinch of salt. Evenly sprinkle crust over fish, pushing down to adhere.
6. Bake fish for 5-7 minutes, until fish is just cooked through and almonds are golden. Once cooked, season fish to taste with salt and pepper (if needed). Combine cooked kumara and cauliflower with yoghurt vinaigrette and vegetables. Gently toss to combine and season to taste with salt and pepper.
7. spoon cauliflower, dill and spinach salad onto plates. Serve almond-crusted fish on the side and garnish with a few dill sprigs and a lemon wedge, if desired.