1. Combine potatoes and half the oil in a medium baking dish. Season with salt and pepper.
2. Cook in a hot oven (200C) for 10 minutes. Add remaining oil, tomatoes, olives, zucchini and garlic. Toss to combine. Cook for 10 minutes, or until vegetables are tender. Toss through spinach.
3. Meanwhile, combine dip and breadcrumbs in a small bowl. Place fish onto an oven tray.4. Cook fish on one side under a medium to hot grill for 5 minutes. Turn fish over, press dip mixture over top. Cook for a further 5 minutes, or until topping is crisp and fish is cooked through.
Tip: Serve on roasted veg, garnished with herbs. To make a change, you can use sun-dried tomato pesto instead of the tomato, cashew and parmesan dip used in this recipe. For more dinner ideas, check out this week's issue of New Idea, on sale now!
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