Italian Baked Fish and Autumn Veggie Tray Bake

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Dice potatoes and onion 2cm; roughly chop capsicum; slice courgette 1cm.
2. Toss potatoes, onion, capsicum and courgette on prepared tray with fennel spice mix and a drizzle of oil. Season and bake for 25 minutes, until vegetables are cooked through. Turn once during cooking.
3. Pat fish dry and remove any remaining scales or bones. Cut any larger pieces in half. Season and spread with tomato pesto.
4. When vegetables have 7 minutes cook time remaining, lay fish fillets over vegetables. Return to oven and cook a further 6-7 minutes, until potatoes are tender and fish is just cooked through.
5. While fish is cooking, crumble feta and toss with spinach, almonds and a drizzle of olive oil in a large bowl. Season to taste.
6. To serve, spoon Italian baked fish onto plates and serve salad on the side.