Macaroon-Crumbed Fish

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a small pot of salted water to the boil. Toss carrots with first measure of oil on prepared tray and season. Bake for 18-20 minutes, until tender.
2. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half and season. Whisk egg in a shallow bowl.
3. Mix macaroon crumb and lemon zest (zest ½ lemon and set half aside for lemon yoghurt) on a plate. Dip fish into egg mix, shaking off excess then place on plate with crumb and turn to coat. Set aside.
4. Cook peas in pot of boiling water for 2-3 minutes, until bright green and tender. Drain and refresh under cold water and leave to drain. In a medium bowl, whisk together all vinaigrette ingredients with a pinch of salt. Cut tomatoes in half and place in bowl with vinaigrette.
5. When carrots have 6 minutes cook time remaining, cook fish. Heat oil in a large fry-pan on medium heat. Cook fish for 1-2 minutes each side (depending on thickness), until just cooked. Reduce heat if crumb starts to burn. Set fish aside on a plate and season.
6. While fish cooks, cut apple in half, remove core and thinly slice. Add to bowl with tomatoes, along with spinach and peas and toss to combine. Season to taste. Mix yoghurt and lemon zest together in a small bowl.
7. divide carrot chips, cherry tomato apple salad and macaroon-crumbed fish between plates. Squeeze a wedge of lemon over fish and serve with a dollop of lemon yoghurt.