• Preheat oven to 220°C/200°C fan-forced.
• Cut onion into wedges. Cut beetroot into 1cm chunks.
• Place roast veg 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, return all fish to pan and 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: 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 spinach 
leaves and a drizzle of vinegar.
• Gently toss to combine and season to taste with salt and pepper.

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