Lemon Thyme Fish with Winter Vegetable Medley

Steps

1. oven to 230°C. Line an oven tray with baking paper.
2. Toss potatoes, kumara and carrots on prepared tray with a drizzle of oil, maple syrup/honey and first measure of thyme. Season with salt and roast for 15 minutes to start with.
3. Cut courgette into 1 x 8cm sticks and add to tray with veggies, toss and cook a further 8 minutes, or until all veggies are tender.
4. While vegetables are roasting, pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and season with salt. Mix second measure of thyme, lemon zest and olive oil together in a small bowl. Gently press mixture over both sides of fish to coat.
5. When veggies have 5 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on high heat. Add butter to pan and cook fish for 1-2 minutes each side, until cooked through. In the last 30 seconds squeeze first measure of lemon juice over (if using).
6. In a small bowl mix lemon aioli ingredients. Once vegetable medley has finished roasting, toss through spinach on tray.
7. divide winter vegetable medley between plates. Top with lemon thyme fish and a dollop of lemon aioli.