Lemon crusted fish with vegetable bake

Method

1. Preheat oven to 175°C.
2. In a bowl, mix the coconut cream, water and stock cube until the stock is dissolved.
3. In a roasting dish layer the kūmara, pumpkin and onion.
4. Pour the coconut cream mixture over the layered vegetables.
5. Cover with aluminium foil, place in oven and bake for 30 minutes.
6. Remove the aluminium foil and bake for a further 30 minutes.
7. While the vegetables are cooking mix together breadcrumbs, oil, lemon juice and zest and herbs together in a bowl.
8. Remove the vegetables from the oven and lay the fish over the top.
9. Sprinkle with breadcrumb mixture then return to the oven for another 10-15 minutes or until the fish is cooked and the breadcrumbs are beginning to brown.