Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Lemon and pesto-crusted fish with potato wedges recipe

31 ratings

Try making this dish for a fresh take on a fish supper - made with a crispy breadcrumb topping mixed with pesto and juice of a lemon, this dish is wholesome, simple and delicious to have. See method

Serves 4
10 mins to prepare and 35 mins to cook
515 calories / serving
Healthy

Ingredients

750g (1 1/2lb) new potatoes, halved
30ml (2tbsp) olive oil
100g breadcrumbs
2tbsp green pesto
1 lemon, zested and juiced
4 frozen white fish fillets
400g frozen peas

If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

Energy
2170kj
515kcal 26%
Fat
13g 19%
Saturates
2g 10%
Sugars
6g 7%
Salt
0.8g 13%

of the reference intake
Carbohydrate 61.2g Protein 41.4g Fibre 9.5g

Method

Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Toss the potatoes with the olive oil. Arrange on a baking tray. Season. Cook for 10 minutes.
While the potatoes cook, whizz the bread in a food processor to make crumbs. Place in a bowl and stir in the pesto, lemon zest and half the lemon juice. Season. Press on top of the fish.
After 10 minutes, turn the potatoes and make room on the tray for the fish (place fish on top of the potatoes if necessary). Turn the oven down to Gas Mark 4, 180°C, fan 160°C. Cook for another 20-25 minutes until fish and potatoes are cooked through.
Cook the frozen peas for 2-3 minutes in boiling, salted water, 5 minutes before the end of cooking. Drain. Serve with the fish and potatoes.

See more Fish recipes