Mexican spiced fish with roasted slaw

Preheat oven 220°C fan forced. Combine the Brussels sprouts and cabbage in a greased roasting pan. Sprinkle with half the seasoning mix. Spoon over 1 teaspoon oil. Turn to coat. Roast for 12-15 minutes, turning vegetables after 7 minutes or until sprouts are golden.

Combine the flour and remaining seasoning on a plate. Coat the fish in the spiced flour. Heat remaining oil in a medium non-stick frying pan over medium heat. Cook the fish, for 2-3 minutes each side or until cooked through. Remove from the heat, squeeze over 2 lime wedges. Cover to keep warm.

Add the carrot, radish, bean sprouts and parsley to the roasted vegetables. Spoon onto serving plates. Top with fish, spoon over pan juices. Serve with remaining lime.