6-ingredient Pesto-crusted Fish
PREP 10 MIN•COOK 30 MIN
EF
GF
Number of servings
2
400g baby potatoes halved
1 spray olive oil
salt & pepper, to taste
2 tbs basil pesto
300g firm white fish fillets (eg. cod, haddock, barramundi) 2 x 150g fillets
1 bunch of (160g) asparagus trimmed
1 tbs parmesan finely grated
1 lemon zest & juice
Preheat oven to 200°C/fan-forced 180°C/gas 6 and line a baking tray with baking paper.
Spread potatoes on tray, spray with oil and season with salt and pepper. Roast for 20 minutes, turning once.
Spread pesto over fish and set aside.
After potatoes have cooked for 20 minutes, move them over to make enough room for the asparagus and spray with oil.
Top asparagus with fish, season and roast for another 5-7 minutes or until potatoes are golden and fish is cooked and flakes easily with a fork.
Divide potatoes between plates, scatter over parmesan and add asparagus and fish.
Top with lemon zest and squeeze over juice to serve.
Energy (kJ)
1777 kJ / 424 cals
Protein
39.6 g
Fat
15.5 g
Sat. Fat
3.5 g
Carbs
27.4 g
Sugar
2.4 g
Fiber
6.9 g
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