Fish fingers with vege chips and sweet relish

Instructions

1 Preheat oven to 190°C. Line 3 baking trays with baking paper.

2 Arrange parsnips on one tray and beetroot on another (so the beetroot colour does not bleed into the parsnip) and spray with oil. Cook for 30-35 minutes, or until crispy, turning once and respraying with oil.

3 Meanwhile, in a bag, place cornflakes and crush with your hands to form crumbs.

4 In a bowl, combine the 5 dried herbs and spices with parsley, breadcrumbs and cornflakes. Place crumb mix in a wide, shallow dish.

5 In a cup, beat egg and oil. Place in another shallow dish.

6 Dunk fish pieces in the egg mix then in crumbs to coat evenly.

7 Place on the third baking tray and put in oven. Bake for 20-25 minutes. Turn the vege chips and re-spray while the oven is open. 8 In a small bowl, using a hand blender, pulse corn, pineapple and capsicum until it forms a chunky relish. Season with pepper to taste.

9 Serve fish and fries with relish on the side.