• Preheat oven to 240°C/220°C fan-forced.
• Cut potato and courgette into large chunks.
• Place peeled pumpkin pieces, 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. 

• Meanwhile, 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 fish fillets, 
gently turning to coat. 

• Remove the tray from oven and place fish fillets on top.
• Bake until fish is just cooked through, a further 10-12 minutes.

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

• Transfer tandoori fish to serving plates.
• To the tray with roasted veggies, add baby spinach leaves and drizzle  
with white wine vinegar, tossing to combine.
• Divide veggies between plates with fish. Tear over coriander to  
serve. Enjoy!