• 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.

• Meanwhile, heat a large frying pan over medium-high heat. Toast pumpkin seeds until golden, 3-4 minutes. Transfer to a bowl.

• Discard any liquid from white fish fillet packaging. Slice fish in half crossways to get 1 piece per person. • In a medium bowl, add fish, Tuscan herb seasoning and a drizzle of olive oil. Gently turn fish to coat.

• When the veggies have 10 minutes remaining, return frying pan to medium-high heat with a generous drizzle of olive oil. • When oil is hot, cook fish in batches, until just cooked through, 5-6 minutes each side. Transfer to a paper towel-lined plate. • To the tray with the roasted veggies, add salad leaves and a drizzle of vinegar. Toss to combine. TIP: White fish is cooked through when the centre turns from translucent to white.

• Divide roast veggie toss between bowls. • Top with Tuscan-style fish. • Sprinkle over toasted pumpkin seeds and dollop with creamy pesto dressing to serve. Enjoy!