Aromatic Herb-Crumbed Fish with Smoked Hickory Roasties and Hollandaise

Steps

1. Preheat oven to 220°C. Line two oven trays with baking paper. Toss potatoes with garlic, first measure of hickory smoked salt seasoning and a drizzle of oil on first prepared tray. Roast for about 25 minutes, until golden and crispy. Turn once halfway to ensure even cooking.
2. While potatoes are are roasting, prepare fish. In a medium bowl, mix all aromatic herb-crumbed fish ingredients (except fish) together until combined.
3. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and lay, in a single layer, on second prepared tray. Sprinkle crumb mixture evenly over fish, pressing down lightly to adhere.
4. When chips have 8 minutes cook time remaining, bake fish (on rack above chips) for 7-8 minutes (depending on thickness), or until fish is just cooked through and crumb is golden.
5. While fish bakes, prepare salad. Thinly slice cos lettuce; dice tomato 0.5cm; thinly slice red onion; peel and grate carrot. Toss with oil and lemon juice in a large bowl and season to taste with salt and pepper.
6. To serve, place smoky roasties and aromatic herbcrumbed fish onto plates with a dollop of Hollandaise. Serve salad on the side with lemon wedges to squeeze over just before eating.