Baked Fish and Veggie Wedges with Mashed Peas

Instructions

1. Prep ingredients: Preheat the oven to 220C. Line 2 oven trays with baking paper. Cut the unpeeled beetroot (see Eat the rainbow) and sweet potato into thin wedges. Put on a lined tray, drizzle with 1 tbs olive oil, season with salt and pepper and toss to coat. Roast on the lower oven shelf for 22-25 mins until tender.
2. Crumb fish: Meanwhile, cut the fish into 2cm-wide strips. Put 2 tbs yoghurt and 2 tsp water in a shallow bowl, season with salt and pepper and stir to combine. Put the breadcrumbs in a separate shallow bowl. Dip the fish in the yoghurt mixture, then coat in the breadcrumbs.
3. Bake fish: Put the crumbed fish on the remaining lined tray. Drizzle with 1 tbs olive oil, season with salt and pepper, then bake on the upper shelf for 8-10 mins until golden and cooked through.
4. Mash peas: Meanwhile, bring a small saucepan of water to the boil. Add the peas and cook for 2 mins or until tender, then drain. Return the peas to the pan, add the remaining yoghurt and coarsely mash. Taste, then season with salt and pepper.
5. Serve up: Divide the fish, mashed peas and veggie wedges among plates. Enjoy!
6. Eat the rainbow: We love the idea of 'eating the rainbow'! Fruit and veggies fall into five categories – red, purple/blue, yellow/orange, green and white/brown – and each colour contains specific nutrients with different health benefits. Red foods, like beetroot, are a good source of vitamin C, which helps to support our immune system. What other red fruit and veggies do you like?