• Preheat oven to 240°C/220°C fan-forced.
• Cut potato and courgette into large chunks.
• Place peeled & diced pumpkin, potato and courgette on a lined oven tray.
• Drizzle with olive oil, season with salt and toss to coat.
• Roast until just tender, 10-15 minutes.

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

• Meanwhle, remove smooth dory fillets from packaging and pat dry with paper towel.
• In a medium bowl, combine mild north Indian spice blend, a pinch of salt, a dollop of Greek-style yoghurt and a drizzle of olive oil. Add smooth dory, gently turning to coat.

• Remove baking tray from oven and place smooth dory on top.
• Bake until fish is just cooked through, a further 10-12 minutes.
•  In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl.

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

• Divide tandoori-style fish and prawns between plates.
• To tray with roasted veggies, add baby leaves and drizzle with white wine vinegar, tossing to combine.
• Divide veggies between plates with fish. Tear over mint leaves to serve. Enjoy!