Dill Crumbed Fish with Roasted Vegetables and Tartare Hollandaise

Steps

1. Prep vegetables Preheat oven to 220°C. Dice kumara, capsicum and red onion 1cm. Slice white and pale green part of leek 1cm thick.
2. Cook vegetables Toss all on a lined oven tray with a drizzle of oil. Season and roast for about 20 minutes, until golden and tender.
3. Prep fish Pat fish dry and remove any scales or bones. Cut larger fillets in half and season with salt.
4. Crumb fish Place flour (with a pinch of salt), egg and breadcrumbs in three separate bowls. Lightly whisk egg. Add lemon zest and dill to breadcrumbs, then mix well. Coat each piece of fish first in flour, then egg, then breadcrumbs, shaking off excess as you go.
5. Cook fish and finish vegetables When vegetables have 8 minutes cook time remaining, heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook fish for 2-3 minutes each side, until golden and just cooked through. Set aside on a paper towel. When vegetables are cooked, toss through rocket, lemon juice and a drizzle of oil.
6. To serve Top vegetables with fish and tartare Hollandaise.