1 Preheat the oven to 190°C. Line three baking trays with baking paper. Arrange parsnips on one tray and the beetroot on another, and spray with olive oil. Bake vegies for 30–35 minutes, or until crispy, turning once and respraying with oil.
2 Meanwhile, place cornflakes in a large zip-lock bag, seal and crush with your hands to form crumbs. Add the dried herbs and spices, parsley and the breadcrumbs to the bag, and shake to combine. Pour crumb mix into a wide, shallow dish.
3 Beat the egg and the oil in a shallow dish. Dunk fish pieces in the egg mix, then cover them in crumbs to coat evenly. Shake off the excess crumbs and place the fish fingers onto the third baking tray. Bake fish fingers for 20–25 minutes, or until golden and cooked through.
4 Make sweet corn relish: Place all ingredients in a small food processor and blend to form a chunky relish. Season relish with cracked black pepper, to taste.
5 Serve fish fingers with vegie chips and place the sweet corn relish on the side.