Almond Feta Fish with Pesto Potatoes

Ready in 35 minutes • Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, February 25, 2018.

Keep an eye on fish to avoid burning.

Ingredients

Preheat oven to 230°C. Line one oven tray with baking paper. Bring a full kettle to the boil. Dice potatoes 3cm and toss with a drizzle of oil on prepared tray. Season and roast for about 25 minutes, until golden and tender.
Cut courgette in half lengthways and slice 2cm. Remove kernels from corn cob. Set aside separately. When potatoes have 15 minutes cook time remaining, add courgette to tray, toss together and return to oven for remaining cook time.
While potatoes cook, place corn in a large, heat-proof bowl, cover with boiling water and leave to cook for about 3 minutes, until bright and tender. Drain well and return to bowl.
Pat fish dry, cut any larger pieces in half and season. Combine feta and almonds in a small bowl then coat fish with feta mixture, pressing down lightly to adhere. When veggies have 8 minutes cook-time remaining, remove tray from oven, push veggies to one side and place fish on clear side.
Bake fish for 6-8 minutes, until just cooked through. Once potatoes and courgette are cooked, toss in a large bowl with corn, spinach and first measure of tomato pesto. Season to taste. Combine second measure of pesto and mayonnaise in a small bowl.
To serve, divide pesto potatoes between plates and top with almond feta fish. Drizzle with pesto mayonnaise.