Herb-Crumbed Fish

Steps

1. Preheat oven to 200°C. Line an oven tray with baking paper. Prepare lemon and rosemary. Cut kumara into 1-2cm wedges and thinly slice garlic. Toss kumara with oil and water on prepared tray, season and roast for 15 minutes. Remove from oven and toss through garlic. Return to oven to cook for a further 5-7 minutes, until lightly golden and tender.
2. Make spicy capsicum relish. Finely dice red onion and dice capsicum 1cm. Add to a small bowl with spicy capsicum sauce, lemon juice and honey. Mix well, season to taste and set aside.
3. Thinly slice remaining capsicum and red onion (if using); dice tomato 1-2cm; grate carrot. Add all to a medium bowl, along with spinach.
4. Add date and mustard dressing just before serving, toss well to combine and season to taste.
5. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half.
6. Whisk egg in a shallow bowl and mix breadcrumbs,rosemary, salt and lemon zest in a second shallow bowl.
7. Dip each piece of fish first in in egg, shaking off excess, then in breadcrumbs, turning to coat. Set aside.
8. When kumara has about 5 minutes cook time remaining, heat oil in a large, non-stick fry-pan on medium heat. Cook fish for 1-2 minutes each side (depending on thickness), until just cooked through. Reduce heat if crumb starts to burn. Season fish when cooked.
9. TO SERVE place salad, herb-crumbed fish and wedges on to plates. Spoon over spicy capsicum relish and squeeze over lemon.