• Preheat oven to 220°C/200°C fan-forced. • Place diced kūmara on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, thinly slice pear into wedges. • In a small bowl, combine ginger paste, the soy sauce, honey and a splash of water. • Remove smooth dory fillets from packaging and pat dry with paper towel.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • 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. • Remove pan from heat add ginger-soy mixture, gently turning fish to coat. TIP: White fish is cooked through when the centre turns from translucent to white. 

TIP: White fish is cooked through when the centre turns from translucent to white.
TIP: Add extra oil between batches if needed so the fish doesn't stick to the pan.

• In a large bowl, combine mixed salad leaves and pear with a drizzle of olive oil and vinegar. Season to taste. • Divide roast kūmara chunks, soy ginger glazed dory and sesame pear salad between plates. Drizzle sesame dressing over salad to serve. Enjoy!