Almond Pesto Fish with Potato Salad
Ready in 30 minutes
• Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, February 10, 2019.
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, February 10, 2019.
Ingredients
Potatoes
- 200g potatoes
- ½ capsicum
- ½ corn cob
- ½ pack baby spinach
- 1 Tbsp feta cheese
Pesto Mayo
- 1 pack tomato pesto
- ½ Tbsp mayonnaise
Almond Fish
- 1 pack market fish
- 1 Tbsp sliced almonds
Have Handy
- Oil
- Salt & Peper
- Vinegar
Steps
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Cook chips Prep and cook potatoes Preheat oven to 220oC. Dice potatoes 2cm. Toss with a drizzle of oil on a lined oven tray. Season and roast for about 25 minutes, until golden and tender.
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Prep and cook veggies Dice capsicum 2cm and remove kernels from corn cob. When potatoes have 10 minutes cook time remaining, add capsicum and corn to tray for remaining cook time.
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Make pesto mayo Combine pesto and mayonnaise in a bowl.
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Prep fish Pat fish dry and cut any larger pieces in half. Place on a second lined oven tray and season. Evenly coat fish with half the pesto mayo mixture, sprinkle with almonds and press down lightly to adhere.
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Cook fish When veggies have 8 minutes cook time remaining, cook fish (on rack above potatoes) for 6- 8 minutes, until just cooked through. Combine cooked veggies in a bowl along with spinach. Crumble in feta and add a drizzle of oil and vinegar. Season to taste.
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Serve potato salad and fish with pesto mayonnaise.
Nutritional Information
Energy |
2931 kj 701 kcal |
---|---|
Protein | 43.9g |
Carbohydrate | 46.9g |
Fat | 35.9g |