Red Pepper Pesto Fish with Roasted Baby Veggies

Steps

1. Preheat oven to 230°C. Line an oven tray with baking paper. Dice potatoes 3cm; slice carrots in half lengthways and trim stalk 2cm; cut leeks into 5cm lengths; thinly slice bok choy.
2. Toss potatoes, carrots and leeks on prepared tray with a drizzle of oil and season. Roast in oven for about 25 minutes, until golden and tender, turning once during cooking.
3. Pat fish dry, remove any remaining scales or bones, cut any larger pieces in half and set aside. When 10 minutes cook time remains on potatoes, heat a drizzle of oil in a large fry-pan on medium-high heat.
4. Toss fish with flour and salt in a shallow bowl and shake off any excess flour. Cook for 1-2 minutes each side until browned and just cooked through.
5. When veggies have 6 minutes cook time remaining, toss through bok choy and return to oven.
6. To serve, scoop veggies onto plates and top with pieces of fish. Dollop with red pepper pesto mayo and sprinkle with pine nuts.