Pesto Fish with Pumpkin and Spinach Feta Salad
Ready in 30 minutes
• Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, November 19, 2017.
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, November 19, 2017.
Fish is best just cooked through, check occasionally to avoid overcooking and drying out!
Ingredients
Pumpkin
- 400g pumpkin
- 1 tablespoon olive oil
Spinach Feta Salad
- 50g feta cheese
- 1 teaspoon mayonnaise
- 1 tablespoon boiling water
- ½ bag baby spinach
- ½ Lebanese cucumber
- 1 tomato
Pesto Fish
- 300g fish fillets
- 50g tomato pesto
Steps
-
Preheat oven to 220°C. Line two oven trays with baking paper. Bring a half-full kettle to the boil. Dice pumpkin 2cm, leaving skin on. Toss with olive oil on first prepared tray, season and roast for 22-25 minutes, until tender.
-
While pumpkin cooks, crumble feta cheese into a medium bowl. Add mayonnaise and boiling water and whisk together, until smooth.
-
Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and season. Place fish fillets on second prepared tray and spread evenly with pesto.
-
When pumpkin has 7 minutes cook time remaining, move tray to bottom rack of oven and place fish on top rack. Bake fish for 5-6 minutes, until just cooked through.
-
While fish cooks, roughly chop spinach and dice cucumber and tomato 2cm. Toss in bowl with feta mixture and season to taste.
-
To serve, divide pumpkin between plates and top with pesto fish and a handful of spinach feta salad.
Nutritional Information
Energy |
1626 kj 389 kcal |
---|---|
Protein | 32.6g |
Carbohydrate | 22.7g |
Fat | 18.1g |