Crumbed Snapper with Roasted Potatoes and Mixed Vegetables

Preheat your oven to 200°C (400°F). Toss the cubed potatoes with 15 ml (1 tbsp) of olive oil, 5 g (1 tsp) of salt, and 1 g (¼ tsp) of black pepper on a baking tray. Roast for 30-40 minutes, turning halfway, until golden brown and tender.

While potatoes roast, set up a crumbing station. Place the plain flour on a shallow plate. In another shallow bowl, beat the eggs. Place the breadcrumbs on a third shallow plate.

Pat the snapper fillets dry with paper towels. Season both sides with the remaining 5 g (1 tsp) of salt and 1 g (¼ tsp) of black pepper.

Dredge each snapper fillet first in the flour, shaking off any excess. Then dip it into the beaten egg, allowing excess to drip off. Finally, press it into the breadcrumbs, ensuring it's evenly coated on all sides.

Heat the remaining 15 ml (1 tbsp) of olive oil in a large non-stick pan over medium-high heat. Carefully place the crumbed snapper fillets in the hot pan (you may need to do this in batches). Cook for 4-5 minutes per side, or until golden brown and the fish flakes easily with a fork.

While the snapper is cooking, steam or boil the carrots, green beans, and broccoli until tender-crisp, about 5-7 minutes.

Divide the roasted potatoes, crumbed snapper, and mixed vegetables among four plates. Serve immediately with lemon wedges.