1. Set oven to 220ºC. Trim carrots (reserve the leaves) and quarter potatoes. Toss on a lined baking tray with thyme leaves, 1 tbsp oil, salt and pepper. Roast on top shelf of oven for 20-25 minutes, or until golden.

2. Slice leek, halve cherry tomatoes, peel and slice garlic. Toss in a roasting dish with 2 tsp sambal oelek, 1 tsp fennel seeds, 1/4 cup olive oil and 2 tbsp water.

3. Rub fish fillets with 2 tsp ground paprika and 1 tbsp oil. Place on top of vegetables and season with salt and pepper. Cover with foil and roast in oven for 15-20 minutes, or until cooked through.

4. Rinse carrot leaves (see notes). Pat dry and toss with 1 tbsp red wine vinegar and 1 tbsp olive oil. Season with salt and pepper to taste.

5. Divide roasted vegetables, roasted leek, tomatoes and fish between bowls. Top with dressed carrot leaves to serve.

baby carrots 1 bunch
baby potatoes 800g
thyme 1/2 packet

leek 1
cherry tomatoes 1 punnet
fennel seeds 1tsp
sambal oelek 2tsp
garlic 4 cloves

white fish fillets 2 packets
ground paprika 2 tsp

red wine vinegar 1tbsp

From your pantry: Oil, salt & pepper