Step 1 Preheat oven to 200ºC. Place a sheet of foil onto a baking tray and cover with a sheet of baking paper. Put fish onto baking paper and spoon over pesto. Wrap and bake for 10 minutes.

Step 2 Meanwhile, very thinly slice potato and place, overlapping slightly, onto a microwave-safe plate. Cover with plastic wrap and microwave on HIGH for 2 minutes. Spray with oil and cook under a hot grill for 4 minutes, until crisp.

Step 3 Place zucchini and asparagus into a microwave-safe bowl, add 3 tablespoons water and cover with a lid or plastic wrap. Microwave on HIGH for 2 minutes, or until tender. Drain. Serve immediately with potatoes and fish.