Lime Ponzu-Baked Fish

Steps

1. oven to 220°C. Bring a medium pot of salted water to the boil. Set aside a large casserole dish (measuring about 20 x 30cm).
2. Finely chop broccoli stalks and florets about 1cm and place in prepared casserole dish. Thinly slice courgette and shallot and arrange on top of broccoli. Season with salt and pepper.
3. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and arrange in casserole dish, on top of vegetables.
4. Remove tough central stem from makrut lime leaf and very thinly slice. Sprinkle makrut lime leaf, sesame seeds and chilli flakes/powder (if using) over fish. Drizzle over lime ponzu vinaigrette and cover casserole dish with foil.
5. Bake fish for 20-23 minutes (depending on thickness), until fish is just cooked through and vegetables are tender. Season to taste, if needed.
6. While fish cooks, peel kumara, parsnip and carrots and dice all 2cm. Cook in pot of boiling water for about 15 minutes, until very soft. Drain well and mash with ginger, extra-virgin olive oil and salt, until smooth. Fold through spinach leaves and set aside to keep warm.
7. spoon some ginger root vegetable mash onto each plate with some lime ponzu-baked fish and vegetables. Spoon over any remaining lime ponzu sauce from the dish.