Preheat oven to 200°C and grease a large baking tray. Place sweet potato and carrot on the prepared tray. Drizzle with 1 tbs oil and toss to coat. Bake for 15 mins. Place the zucchini in a bowl with 1 tbs oil and toss to coat. Add to sweet potato mixture and bake for 25 mins or until golden brown and tender.
Meanwhile, combine breadcrumbs, flaxseeds, egg white, parsley, paprika and garlic powder in a bowl. Place the fish on a baking tray lined with baking paper. Sprinkle with the breadcrumb mixture, pressing to coat. Drizzle with the remaining oil and bake with the veggies for 20 minutes or until the fish is cooked through.
Combine yoghurt, horseradish, lemon rind, lemon juice and dill in a small bowl. Serve with fish and vegetable chips.
Original recipe and image from Coles.
