Almond-Crumbed Fish

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper and set aside a second piece of baking paper half the size of the tray. Bring a full kettle to the boil. Toss carrots with oil and honey on prepared tray and season. Bake for 20-22 minutes, until golden. Turn once during cooking.
2. While carrots are cooking, finely chop broccoli florets and stalk and place in a small, heat-proof bowl with a pinch of salt. Cover with boiling water and a plate and leave for 2-3 minutes then drain. Run under cold tap to refresh, then drain well.
3. Prepare the fish. Pat fish dry, remove any remaining scales or bones and cut any larger pieces in half. Place on half piece of baking paper on bench. Season with salt and pepper. In a small bowl, use hands to mix almond crumb, a pinch of salt, olive oil and lemon zest together. Evenly sprinkle mixture over each fillet, pushing down to adhere.
4. When carrots have about 5 minutes cook time remaining, remove tray from oven, push carrots aside and lift baking paper with fish onto tray. Bake both for 5-7 minutes (depending on thickness), or until fish is cooked through. Take care that crumb does not burn.
5. While fish is cooking, combine all yoghurt dressing ingredients together in a medium bowl. Cut tomato into thin wedges and roughly chop lettuce. Place both in bowl with dressing, along with spinach and drained broccoli. Gently toss to combine and season to taste.
6. TO SERVE divide carrot chips and almond-crumbed fish between plates. Serve broccoli salad on the side. Dollop red pepper pesto over fish and squeeze over a lemon wedge just before eating.