Fish fingers with herbed salsa and roasted zucchini

Method

• 1
  Preheat oven to 200C. Halve zucchinis lengthwise, then score a crisscross pattern in flesh side (this helps the flavours penetrate during cooking).
• 2
  Heat 1 1/2 tablespoons olive oil in a large pan over high heat. Add half the zucchinis, cut-side down, and half the garlic and thyme. Cook for 1 minute or until golden. Transfer to a roasting pan. Repeat with remaining olive oil, zucchinis, garlic and thyme. Season with salt and pepper. Roast in oven for 15 minutes or until tender.
• 3
  Meanwhile, to make salsa, place all ingredients in a bowl and stir to combine, then season.
• 4
  To make fish fingers, place flour in a large bowl and season with salt and pepper. Add fish and toss well to coat.
• 5
  Fill a frying pan 3cm deep with vegetable oil. Heat over medium–high heat. Working in 2 batches, shake excess flour from fish, then cook, turning occasionally, for 4 minutes or until just cooked and golden. Drain on paper towel, then season.
• 6
  Divide fish fingers and zucchinis among plates and serve with salsa.