• Preheat oven to 220°C/200°C fan-forced. 
• Cut zucchini, sweet potato, beetroot and potato into fries. 
• Slice capsicum into strips. 

• Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle over sesame 
seeds (see ingredients), season with salt and toss to coat.
• Spread out evenly, then bake until tender, 25-30 minutes. 
TIP: If your oven tray is crowded, divide between two trays. 
Little cooks: Take charge by sprinkling over the sesame seeds and tossing the fries! 

• When veggies have 10 minutes cook time remaining, heat a large frying pan 
over medium-high heat with enough olive oil to coat the base.
• When oil is hot, cook crumbed basa until golden and cooked through, 
2-3 minutes each side. 
• Transfer to a paper towel-lined plate and season with salt. 

• Slice crumbed fish.
• Divide crunchy fish fingers and rainbow veggies fries between plates. 
• Serve with garlic aioli and tomato relish. Enjoy! 
Little cooks: Help transfer the sauces into bowls!