Baked Pesto Fish with Spring Roast Potato Salad

Baked Pesto Fish with Spring Roast Potato Salad

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, November 26, 2017.

Keep an eye on the fish when cooking as almonds can colour quickly!


Ingredients

Spring Roast Potato Salad

  • 800g baby potatoes
  • ½ bunch asparagus
  • 2 tomatoes
  • 100g rocket

Baked Pesto Fish

  • 600g fish fillets
  • 2 tablespoons basil pesto (reserve remaining)
  • 2 tablespoons mayonnaise
  • 25g sliced almonds

Pesto Sour Cream

  • Remaining basil pesto
  • 125g sour cream

Steps

  1. Preheat oven to 230°C. Line two oven trays with baking paper. Bring a full kettle to the boil. Dice potatoes 3cm then toss on first prepared tray with a drizzle of olive oil and season. Roast for about 25 minutes, until golden and tender. Turn halfway through cook time.
  2. While potatoes roast, pat fish dry and remove any remaining scales and pin bones. Cut larger pieces in half, lay on second prepared tray and season. In a shallow bowl, mix together first measure of pesto and mayonnaise. Spread pesto mix evenly over fish and set aside.
  3. Remove woody ends from asparagus then slice 1cm on an angle. Place in a medium, heat-proof bowl with a pinch of salt, cover with boiling water and set aside for about 3 minutes, until bright green and tender. Drain well and add to large bowl. Dice tomatoes 2cm and add to bowl with drained asparagus and rocket.
  4. When potatoes have 8 minutes cook time remaining, bake fish (on rack above potatoes) for 4 minutes, then sprinkle with almonds and return to oven for 2-3 minutes, until just cooked through.
  5. Once potatoes are cooked, toss in bowl with all remaining roast spring potato salad ingredients and season to taste. Mix together remaining pesto and sour cream in a small bowl, or leave separate if desired.
  6. To serve, pile spring roast potato salad and baked pesto fish onto plates and dollop with pesto sour cream.

Nutritional Information

Energy 2360 kj
564 kcal
Protein 37.2g
Carbohydrate 33.0g
Fat 30.9g