Almond Crusted Fish with Butternut Pumpkin Salad

Steps

1. Preheat oven to 220°C. Line two oven trays with baking paper. Bring a medium pot of salted water to the boil. Peel and dice pumpkin 2cm and slice parsnips into 1cm rounds. Toss pumpkin and parsnips on first prepared tray with a drizzle of oil. Season and roast for about 15 minutes, until starting to soften.
2. Slice courgette into 0.5cm rounds; finely dice onion; cut broccoli into small florets. Set aside separately. Remove tray from oven, toss through courgette and onion and roast for about 12 minutes further, until veggies are tender. Sprinkle with pumpkin seeds and return to oven for 1-2 minutes, until seeds are toasted.
3. While veggies are cooking, pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half, place on second prepared tray and spread mayonnaise evenly over top side of fillets. In a small bowl, combine breadcrumbs, almonds, salt and first measure of olive oil.
4. Sprinkle fish evenly with crumb mixture, pressing down lightly with fingers onto the mayo to form a crust. Bake, on rack above veggies, for 6-7 minutes, until crust is golden and just cooked through.
5. In a large bowl, whisk together all vinaigrette ingredients and set aside. Cook broccoli in pot of boiling water for 2-3 minutes, until bright green and tender. Drain well and add to bowl with dressing along with roast veggies. Toss to combine and season to taste.
6. To serve, scoop butternut pumpkin salad onto plates and top with almond crusted fish. Drizzle with any remaining vinaigrette.