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

• Place your hand flat on top of hoki fillets and slice through horizontally to make two thin steaks. Pat hoki dry with paper towel and season both sides with salt and pepper. • 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. • Dip hoki into flour mixture, followed by the egg and finally in the breadcrumbs. Set aside on a plate.

• When the veggies have 10 minutes remaining, return 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, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a paper towel-lined plate. 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.

• To the tray with the roasted veggies, add baby leaves and a drizzle of vinegar. Toss to combine.

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