• Preheat oven to 240°C/220°C fan-forced.
• Cut cauliflower into large florets. Cut carrot into large chunks.
• Cut beetroot into 1cm chunks.
• Drain and rinse chickpeas (see ingredients).
• Thinly slice fresh chilli (if using). 

• Place prepped veggies, chickpeas and peeled pumpkin pieces on a lined oven tray.
• Drizzle with olive oil, season with salt, sprinkle with brown mustard seeds(see ingredients) and toss to coat. Roast until tender, 25-30 minutes.
TIP: If your baking tray is crowded, divide between two trays

• When veggies have 15 minutes remaining, remove smooth dory fillets from packaging and pat dry with paper towel. Season both sides with salt and pepper.
• Remove tray from oven, add curry powder and toss to combine.
• Place fish on top of veggies, top with the butter and bake until cooked through, a further 12-15 minutes.
TIP: White fish is cooked through when the centre turns from translucent to white.

• Once done, transfer fish to a plate.
• To the tray with roast veggies, drizzle with white wine vinegar. Toss to combine, then top with curried white fish.
• Garnish with chilli and tear over coriander to serve. Enjoy!