• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Cut beetroot into small chunks. Slice onion (see ingredients) into thick wedges.

• Place potato, beetroot and onion on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Spread out evenly, then roast until tender, 25-30 minutes.

• Discard any liquid from hoki fillet packaging. Slice fish in half crossways to get 1 piece per person.

• In a shallow bowl, combine the plain flour and garlic & herb seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat hoki first in flour mixture, followed by the egg and finally the breadcrumbs. Set aside on a plate.

• When the veggies have 10 minutes remaining, return the frying pan to medium-high heat with enough olive oil to coat the base. • When oil is hot, cook crumbed hoki until golden and cooked through, 5-6 minutes each side (cook in batches if your pan is getting crowded). Season with salt, then transfer to a paper towel-lined plate. • To the tray with the roasted veggies, add baby spinach leaves and a drizzle of vinegar. Toss to combine. TIP: White fish is cooked through when the centre turns from translucent to white.

• Divide roast veggie toss between bowls. Top with crumbed hoki. • Dollop with creamy pesto dressing to serve. Enjoy!