Lemon Herb Crumbed Fish with Garlic Potatoes

Steps

1. Preheat oven to 220°C. Line two oven trays with baking paper. Melt butter. Dice potatoes and carrots 2cm, season and toss with garlic and melted butter on first prepared tray. Bake for about 30 minutes until potatoes are golden and crispy. Turn once during cooking.
2. Bring a medium pot of salted water to the boil. Pat fish dry, remove any remaining scales and bones and place onto second prepared tray. Spread first measure of mayonnaise evenly over fish and top with lemon herb panko crumb. Set aside.
3. When garlic roasties have 8 minutes cook time remaining, bake fish, on rack above potatoes, for 6-8 minutes, depending on thickness, or until just cooked through.
4. While fish cooks, finely chop broccoli and add with peas to pot of boiling water and cook for about 3 minutes until bright green and tender.
5. Drain well and return to pot along with second measure of mayonnaise. Roughly mash and season to taste.
6. To serve, divide garlic roasties, lemon crumbed fish and veggies between plates.