Fish fillet with crispy potato scallops
(at time of publication)
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.
Salmon would work well here too, if you used basil pesto.
About this Recipe
- 120g fillet thick white boneless fish, such as blue eye cod
- 2 tablespoons sun-dried tomato pesto
- 150g Sebago potatoes
- cooking oil spray
- 1 zucchini, peeled into ribbons
- 1 bunch asparagus, trimmed
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified