Lemon Pepper Fish with Tartare Sauce

Steps

1. Preheat oven to 230°C. Line an oven tray with baking paper. Dice kumara and courgette 2cm, dice tomatoes 1cm and set aside separately.
2. Toss kumara with a drizzle of olive oil and honey/ maple syrup on prepared tray. Season and roast for about 20 minutes, until golden.
3. When kumara has 10 minutes cook time remaining, add courgette to tray and bake for remaining 10 minutes, until courgette is tender. Allow veggies to cool slightly before tossing through spinach and tomato. Season to taste.
4. Pat fish dry. Cut any larger fillets in half and season with salt. Sprinkle over fish spice mix (if using) and set aside.
5. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook fish (in batches, if required) for 1-2 minutes each side, until just cooked through. Remove from pan and set aside to rest.
6. To serve, divide kumara salad between plates, top with lemon pepper fish and a dollop of tartare sauce.