Herb Crusted Fish with Kumara Chips

Steps

1. Cook kumara Preheat oven to 220°C. Bring a small pot of water to the boil. Cut kumara into 0.5cm thick chips, then toss on a lined oven tray with a drizzle of oil. Season and roast for about 15 minutes, until golden and cooked through.
2. Cook peas Cook peas in pot of boiling water for 2-3 minutes, then drain and refresh under cold water. Place in a medium bowl and lightly crush with a fork. Add first measure of mint.
3. Prep fish In a small bowl, mix together all fish ingredients (except fish). Pat fish dry and remove any scales or bones. Season fish with salt, then evenly spread crumb over fish to coat, pressing down firmly with your fingers.
4. Cook fish When kumara chips have 5 minutes cook time remaining, remove tray from oven. Push kumara chips to one side and place fish beside them. Return tray to oven and cook for 5-6 minutes, until crumb is golden and fish is just cooked through.
5. Prep salad Peel cucumber and courgette into ribbons. Add to bowl with peas and mint. Toss with a drizzle of olive oil and vinegar, then season.
6. Serve kumara chips, salad and fish with tartare sauce.