Pan-Fried Fish with Basil Pesto Potatoes and Greens

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, August 14, 2016.

For fussier kids, keep potatoes and mayo plain & serve extra basil pesto on the side

Ingredients

oven to 220°C. Line an oven tray with baking paper
Toss potatoes on prepared tray with olive oil. Season with salt and pepper and roast for 20–25 minutes until tender. Turn once during cooking.
While potatoes are cooking, prepare greens. Trim ends off green beans and cut broccoli into small florets. Set aside. In a small bowl, mix all basil pesto mayonnaise ingredients together and set aside.
When potatoes have about 5 minutes cook time remaining, bring a medium pot of salted water to the boil. Cook beans and broccoli for 2–3 minutes until bright green and tender. Drain, return to pot, toss with butter and season with salt and pepper. Cover to keep warm.
Heat oil in a large fry-pan on medium-high heat. Pat fish dry with paper towels and remove any remaining scales or bones. Dust in seasoned flour, shaking off excess. Cook fish, in batches if required, for 1–2 minutes each side until just cooked through.
Transfer cooked potatoes to a bowl and use a fork to lightly crush. Add basil pesto and mix well. Toss through spinach leaves.
Divide basil pesto potatoes and greens between plates and top with a piece of pan-fried fish. Dollop over basil pesto mayonnaise.