Cashew Lemon-Crumbed Fish with Tomato Pesto Mayonnaise

Cashew Lemon-Crumbed Fish with Tomato Pesto Mayonnaise

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, February 25, 2018.
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For your little foodies, serve fish and veggies with some plain mayonnaise and leave the lemon zest and cashew nuts out of the crumb. You could even use GF tomato sauce instead of pesto if you’d prefer.

Ingredients

Roast Veggies

  • 400g potatoes, diced 2-3cm
  • 400g red kumara, diced 2-3cm
  • 2 carrots, diced 1-2cm
  • 2 tablespoons olive oil
  • ½ bag baby spinach

Cashew Lemon Fish

  • Zest of 1 lemon
  • ½ cup panko breadcrumbs
  • 30g cashew nuts, roughly chopped
  • ¼ teaspoon salt
  • 2 tablespoons melted butter
  • 450g fish fillets

Tomato Pesto Mayo

  • ¼ cup GF mayonnaise
  • 1-2 tablespoons tomato pesto

To Serve

  • 1 lemon, cut into wedges (optional, adults)

Steps

  1. Preheat oven to 220°C. Line two oven trays with baking paper. Toss potatoes, kumara and carrots with olive oil on first prepared tray and season. Bake for about 25 minutes, until tender and golden. Turn once during cooking.
  2. While vegetables are cooking, prepare the rest of the meal. In a medium bowl, using clean hands, mix all cashew lemon fish ingredients (except fish) together until combined.
  3. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half and lay in a single layer on second prepared tray. Drizzle with olive oil and sprinkle crumb mixture evenly over fish, pressing down lightly to coat. Roughly chop spinach and set aside.
  4. When vegetables have 8 minutes cook time remaining, bake fish (on rack above vegetables) for 7–8 minutes (depending on thickness), until fish is just cooked through and crumb is golden.
  5. In a small bowl, combine mayonnaise with pesto. Remove vegetables from oven and toss through spinach until wilted slightly.
  6. To serve, place roast veggies and cashew lemon fish onto plates. Squeeze lemon juice over fish (if using) and serve with a dollop of tomato pesto mayo.

Nutritional Information

Energy 2691 kj
643 kcal
Protein 28.8g
Carbohydrate 56.5g
Fat 32.5g