[Rainbow Plate] NZ Crumbed Fish Fingers 'N' Rainbow Fries

• Place veggies on lined tray. Drizzle with olive oil, season with salt and toss to coat.
• Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

• When veggie fries have 15 minutes remaining, on a second lined oven tray, place broccoli. Drizzle with olive oil, season with salt and pepper and toss to coat.
• Roast until tender and brown around the edges, 15-20 minutes. 

TIP: The broccoli will char slightly, this adds to the flavour!

• Meanwhile, discard any liquid from smooth dory fillets packaging. Pat dry with paper towel and season with salt and pepper.
• Cut smooth dory fillet into 8 even fingers.
• To a shallow bowl, add the plain flour and garlic & herb seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl place panko breadcrumbs.
• Coat fish first in flour, then the egg and finally in breadcrumb mixture. Set aside on a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
• Cook crumbed smooth dory fingers in batches until golden and cooked through, 6-8 minutes (cook in batches if your pan is getting crowded). Transfer 
  to a paper towel-lined plate. 

TIP: White fish is cooked through when the centre turns from translucent to white

TIP: Add extra oil between batches if needed so the fish doesn't stick to the pan.