ORANGE-CRUSTED FISH WITH ROASTED VEGETABLES AND ORANGE-BASIL DRESSING

Roasted vegetables

2 carrots diced 2cm 800g orange or red kumara, scrubbed and diced 2cm 1 tablespoon olive oil 2 teaspoons runny honey 120–150g baby spinach leaves

Orange-crusted fish

600g skinless, boneless, white fish fillets 1 tablespoon basil leaves 1 cup panko breadcrumbs 2 tablespoons melted butter 1 tablespoon olive oil 1 teaspoon Dijon mustard Zest of orange 1 tablespoon orange juice