Watercress Pesto-Crumbed Fish

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Toss pumpkin on first prepared tray with oil and season with salt and pepper. Roast for 28-30 minutes, until tender.
3. While pumpkin is cooking, prepare the rest of the meal. Thinly slice onion; chop thyme leaves; finely dice celery; remove core and seeds from capsicum and thinly slice; mince garlic. Set all aside.
4. Heat oil in a medium fry-pan on medium-high heat. Cook onion, thyme, celery and salt for 4-5 minutes, until softened. Add capsicum and garlic and cook a further 2-3 minutes. Stir through cherry tomatoes, soy sauce and honey. Reduce heat to low-medium and cook for 8-10 minutes, until reduced slightly. Stir through balsamic vinegar and season to taste with salt and pepper.
5. While tomato sauce is cooking. Pat fish dry with paper towels, remove any remaining scales or bones and cut any mix pesto and almond crumb together, until combined. Evenly sprinkle mixture over each fillet, pushing down to adhere.
6. Bake fish (on rack above pumpkin) for 5-7 minutes (depending on thickness), or until cooked through. Take care that the crumb does not burn. Cut lemon into wedges.
7. place a handful of rocket onto each plate. Top with roast pumpkin, watercress pesto-crumbed fish and cherry tomato sauce. Squeeze over a wedge of lemon.