1. Set oven to 220°C.

2. Trim carrots, peel and wedge parsnips. Toss with oil, salt and pepper on a lined baking tray. Roast for 20-25 minutes, or until golden and tender.

3. Combine aioli ingredients in a small bowl. Season to taste and set aside.

4. Peel and chop orange. Slice cucumber, toss in a serving bowl with mixed leaves. Drizzle with olive oil and vinegar (if desired).

5. Toss fish fillets with oil, salt, pepper and thyme leaves. Cook in a large pan with oil and butter over medium heat for 3-4 minutes on each side, or until golden and cooked through.

6. Serve fish with roasted veg, side salad and aioli for dipping.

Tip!
Use a mix or mayonnaise and yoghurt if preferred.
Crumb the fish if preferred.

1 bunch baby carrots
3 parsnips
1 tbsp oil, for cooking

aioli
1 orange, zest
1 small garlic clove, crushed
1/2 cup mayonnaise (see tip!)

1 orange
1/2 cucumber
1/2 bag mixed leaves (rinsed)
1 tbsp olive oil
1/2 tbsp white wine vinegar

2 packets white fish fillets
1/3 packet fresh thyme
1 tbsp butter, for cooking
1 tbsp oil, for cooking

salt and pepper, for seasoning