Heat the oven to 190°c.

Cut the potatoes into even sized, small chunks. Cut the kumara into slightly bigger chunks.

Put into a saucepan with water and bring to the boil. Boil for 3 minutes and then drain well.

Heat a roasting tray in the oven for a few minutes, then add the potatoes, kumara, oil, capsicum, oregano leaves, garlic and a sprinkle of salt. Mix well and roast for 10 minutes.

Remove from the oven, stir, and arrange around the outside of the tray. Arrange the Sealord Classic Crumb Hoki fillets in the middle of the tray and bake for 18-20 minutes, turning the fish half way.

While they cook, bring half a cup of water to the boil and cook the peas for 5 minutes, then drain. Put the milk into the saucepan and heat, then add the peas back, season with salt and pepper, and mash.

Serve up the mashed peas with the crumbed fish and roasties.