Pesto Fish with Pumpkin and Spinach Feta Salad

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.

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

  1. 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.
  2. While pumpkin cooks, crumble feta cheese into a medium bowl. Add mayonnaise and boiling water and whisk together, until smooth.
  3. 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.
  4. 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.
  5. While fish cooks, roughly chop spinach and dice cucumber and tomato 2cm. Toss in bowl with feta mixture and season to taste.
  6. 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