Lemon Pepper Crumbed Fish with Veggie Chips and Spinach Salad

Steps

1. Preheat oven to 230°C. Line two oven trays with baking paper. Pat chips dry with paper towels. Toss potatoes and carrots on prepared tray with a drizzle of oil. Season and bake (on second highest rack) for about 15 minutes, until tender. Turn oven to high grill. Grill chips for about 10 minutes, until golden and crispy. Turn once during grill time.
2. While chips are cooking, thinly slice spring onions. Add to a medium bowl with cherry tomatoes and baby spinach and set aside.
3. Pat fish dry with paper towels, remove any remaining scales or bones and place on second prepared tray. Combine oil and lemon pepper breadcrumbs in a small bowl. Evenly spread mayonnaise over fish and top with lemon pepper breadcrumbs.
4. When chips are grilling, cook fish (on rack below chips) for about 8 minutes (depending on thickness), or until fish is just cooked through and crumb is golden. Place under the grill for an extra 1-2 minutes if crumb is not golden enough.
5. Toss spinach salad with olive oil and vinegar just before serving.
6. To serve, divide lemon pepper-crumbed fish and veggie chips between plates and serve spinach salad on the side. Serve tartare Hollandaise and tomato sauce on the side (if using).