Fish with Crusted Kumara Wedges

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Preheat BBQ hot plate to medium-high heat (if using). Toss kumara wedges and oil in a bowl until coated. Add polenta mix and toss until wedges evenly coated. Place on prepared tray and season with salt. Roast for 20-25 minutes, until tender. Turn once during cooking.
2. Whisk mustard, oil and vinegar in a large bowl. Thinly slice lettuce; remove core and seeds from capsicum and thinly slice; cut cucumber in half lengthways then slice 0.5cm. Add to bowl with dressing and toss to combine. Season to taste.
3. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and season with salt. Heat a drizzle of oil in a large fry-pan on high heat. Cook fish for 1–2 minutes each side, until just cooked through. In the final 30 seconds, add butter and lemon juice (if using) to pan and spoon over fish.
4. In a small bowl, mix lemon juice (if using) and mayonnaise together. Alternatively, leave mayonnaise plain.
5. To serve, divide crusted kumara wedges, fish and salad between plates. Serve with a dollop of lemon aioli on the side.