Crispy Skin Fish with Roast Veggies and Rocket Walnut Pesto
Ready in 30 minutes
• Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, September 17, 2017.
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, September 17, 2017.
For even crispier skin, make sure the skin is completely dry, as any excess moisture will steam and soften the skin. Place fish in fry-pan and press down gently with a spatula or fish slice for about 20 seconds, to prevent curling.
Ingredients
Roast Veggies
- 150g pumpkin, sliced 1cm (leave skin on)
- ¼ red onion, thinly sliced
- ½ sweet Palermo capsicum, core and seed removed, roughly chopped
- ½ courgette, cut into 1cm-thick rounds
- 1 baby turnip, cut into 1cm-thick wedges
- ½ pear, cut onto 1cm-thick wedges
- 1 handful baby spinach leaves
Crispy Skin Fish
- 150g fish fillet, skin on
- 1 teaspoon butter
To Serve
- 1-2 tablespoons rocket and walnut pesto
Steps
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Preheat oven to 230oC. Line an oven tray with baking paper. Toss all roast veggies (except spinach) with a drizzle of olive oil on prepared tray. Season with salt and pepper and roast for about 15 minutes, until cooked through and starting to caramelise. Turn once during cooking.
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While veggies are roasting, pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and season with salt.
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When roast veggies have five minutes cook time remaining, heat butter and a drizzle of oil in a small fry-pan on high heat. Cook fish, skin-side-down, for about 2 minutes, until golden. Flip and cook a further 1-2 minutes, until just cooked through.
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Remove roast veggies from oven and toss with baby spinach and a drizzle of olive oil. Season to taste with salt and pepper.
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To serve, place roast veggies onto a plate and top with crispy skin fish. Serve with a dollop of rocket and walnut pesto.
Nutritional Information
Energy |
1900 kj 454 kcal |
---|---|
Protein | 37.4g |
Carbohydrate | 26.8g |
Fat | 20.2g |