Crumbed Fish

Steps

1. Preheat oven to 220ºC. Line an oven tray with baking paper. Cut carrot into 1.5cm sticks, toss on prepared tray with oil and season. Roast for 16 minutes to start with.
2. To serve, place roasted vegetable salad onto a plate. Top with crumbed fish, dollop over pea emulsion and squeeze over lemon wedges.
3. Then turn carrot and add cauli pearls to tray. Roast a further 7-8 minutes minutes, or until golden.
4. While vegetables roast, mix vinaigrette and mustard (if using) together in a medium bowl. Dice tomato 2cm and add to bowl with dressing. Do not toss until serving and set aside.
5. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half and season.
6. Place egg in a shallow bowl. Mix breadcrumbs, salt and lemon zest in a second shallow bowl.
7. Coat fish in egg, shaking off excess, then add to breadcrumb mixture and turn to coat. Set aside.
8. When veggies have about 5 minutes cook time remaining, heat oil in a medium, non-stick fry-pan on medium heat.
9. 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.
10. Add roasted vegetables to bowl with dressing and tomato, along with spinach. Toss to combine and season to taste.