Set oven to 220ºC.
Halve and place potatoes in a saucepan and cover with water. Bring to the boil and simmer for 10-12 minutes, until tender but still firm. Drain and see step 3.
2. Prepare the tray bake
Wedge red onion and squash, halve cherry tomatoes and chop zucchini. Toss on one half of a lined oven tray with 1 tbsp oil, zest from 1/2 lemon, salt and pepper.
3. Add the potatoes
Add potatoes to the other side of the tray and use the base of a mug (or a potato masher) to press potatoes out until flattened. Drizzle with oil and season with 1/2 tsp smoked paprika, salt and pepper. Roast for 15 minutes.
4. Pan-fry the fish
Heat a frypan over medium-high heat (see notes). Rub fish fillets with oil and salt, add to pan and cook skin-side down for 3-4 minutes. Turn over and cook for further 3 minutes or until cooked through.
5. Make the parsley aioli
Pick parsley leaves and place in a jug with 1/2 cup mayonnaise (see notes) juice from 1/2 lemon, crushed garlic and 1 tbsp olive oil. Blend, using a stick mixer, until smooth.
6. Finish and plate
Serve roast fish with squashed potatoes and vegetables, finish with a dollop of the parsley aioli and remaining lemon cut into wedges.
Roast fish fillets in the oven if preferred.
Use half mayonnaise and half natural yoghurt for a ’lighter’ version of the aioli.
No fish option - white fish fillets are replaced with chicken schnitzels. Cook for 4-5 minutes on each side or until cooked through.
Baby potatoes, 600g
Red onion, 1/2 *
Yellow squash, 3
Cherry tomatoes, 1 packet (200g)
Zucchini, 1/2 *
White fish fillets, 2 packets
Parsley, 1/3 bunch *
Garlic, 1 clove
From your pantry
Olive + oil (for cooking), salt, pepper, mayonnaise (1/2 cup), smoked paprika