Panko pesto fish
Ingredients
- 1kg floury potatoes cut into wedges
- 2 tbsp olive oil plus a little extra for the baking sheet
- 4 pieces firm white sustainable fish skinless and boneless
- 2 tbsp free-from pesto
- 2 tbsp dried white breadcrumbs or panko breadcrumbs
- 2 tbsp finely grated parmesan
- 1 tbsp chopped pine nuts
- 1 tbsp capers or cornichons, finely chopped
- 1 tbsp chopped dill or parsley
- 3 tbsp mayonnaise
- ¼ lemon zested and juiced
- cooked peas
Instructions
- 1
Heat the oven to 220C/200C fan/gas 7. Tip the wedges onto a baking tray and drizzle over 1 tbsp oil. Toss well. Bake for 50-55 mins, turning halfway through, until golden. Alternatively, cook in an air-fryer at 200C for 40-45 mins, shaking a few times during cooking.
50 min - 2
After 35 mins of cooking, oil a baking sheet and add the fish pieces. Spread over the pesto, then scatter over the breadcrumbs. Drizzle with 1 tbsp oil and scatter the cheese and pine nuts over a few of the portions for those who like it (using separate trays if there's a nut allergy, or simply omit). Bake for 10-12 mins until the topping is golden and crisp, and the fish is flaky. Alternatively, air-fry after the wedges are done.
10 min - 3
Mix the capers, dill, mayo, lemon zest and juice with some black pepper in a small serving bowl. Serve the fish with the wedges and peas, and the dip alongside.
Nutrition
Per serving (based on 4 servings)
