• Preheat oven to 220°C/200°C fan-forced. 
• Cut onion into wedges. Cut beetroot into 1cm chunks.
• Place chopped veggie mix, onion and beetroot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 25-30 minutes. 

TIP: If your oven tray is crowded, divide between two trays.

• When the veggies have 12 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Remove smooth dory fillets from packaging and pat dry with paper towel.
• Season fish on both sides with salt and pepper.
• When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side.
• In the last minute, add harissa paste, the honey and a splash of water, gently turning fish to coat. 

TIP: White fish is cooked through when the centre turns from translucent to white.

TIP: If your pan is getting crowded, cook in batches for the best results!

TIP: Add extra oil between batches if needed so the fish doesn't stick to the pan.

• When the veggies are done, remove tray from oven, then add baby leaves and a drizzle of vinegar. 
• Gently toss to combine and season.

• Divide roast vegetable medley between bowls. 
• Top with honey-harissa glazed dory. Spoon over any remaining glaze from the pan and dollop over Greek-style yoghurt to serve. Enjoy!