Almond Pesto Fish with Potato Salad
Ready in 35 minutes
• Serves 2
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, February 10, 2019.
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, February 10, 2019.
Ingredients
Potatoes
- 800g baby potatoes
- 1 capsicum
- 2 corn cobs
- ½ pack baby spinach
- 100g feta cheese
Pesto Mayo
- 1 pack tomato pesto
- 3 Tbsp mayonnaise
Almond Fish
- 1 pack market fish
- 1 pack sliced almonds
Have Handy
- Oil
- Salt & Peper
- Vinegar
Steps
-
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.
-
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.
-
Make pesto mayo Combine pesto and mayo in a bowl.
-
Prep and cook 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. When veggies have 8 minutes cook time remaining, cook fish (on rack above potatoes) for 6- 8 minutes, until just cooked through.
-
To finish Combine cooked veggies in a bowl along with spinach. Crumble in feta and add a drizzle of oil and vinegar. Season to taste.
Nutritional Information
Energy |
2869 kj 686 kcal |
---|---|
Protein | 43.9g |
Carbohydrate | 44.8g |
Fat | 35.5g |