Preheat the oven to 200°C.

Cook the Sealord Lemon Pepper Crumb Hoki fillets as per the instructions on the box.

Place the diced kumara, sliced capsicum and red onion wedges on a baking tray lined with baking paper. Drizzle with olive oil, season with salt and black pepper, and roast for 20 minutes or until tender.

On another baking tray lined with baking paper, place the broccolini and kale leaves. Drizzle with 2 tbsp of olive oil, season with salt and black pepper, and roast for 10 minutes or until tender and slightly charred.

To serve, divide the roasted kumara, capsicum, red onion, and broccolini between 2 plates and 2 lunchboxes or containers. 

For dinner, top each plate with a hoki fillet or two and some charred kale.

For lunch, add a can of tuna to each lunchbox and add some fresh spinach

Add some lemon juice to your hoki and roast veggies and a few wedges for your lunch tomorrow