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Pesto-crusted fish with potato, tomato and rocket salad recipe

0 ratings

Baked fish makes such a lovely quick dinner – it's easier than you think to cook too, you just need to pack in the flavour when using white fish fillets. Step in our punchy seed and courgette pesto that creates a tasty and crunchy topping. Serve with a dressed salad of potatoes, tomatoes and rocket for a light and healthy summery meal. See method

Serves 4
Takes 20 mins
400 calories / serving
Healthy

Ingredients

1 red onion, thinly sliced
1 lemon, juiced
800g baby or new potatoes, halved
2 x 250g packs skinless & boneless basa fillets
100g leftover pumpkin seed pesto (see tip, below)
4 tbsp panko breadcrumbs
220g pack Tesco Finest Piccobella tomatoes, quartered
60g pack fresh rocket
1 tbsp extra-virgin olive oil

1 of your 5-a-day and high in protein

Each serving contains

Energy
1685kj
400kcal 20%
Fat
12g 16%
Saturates
3g 16%
Sugars
7g 7%
Salt
0.8g 14%

of the reference intake
Carbohydrate 41.7g Protein 29.8g Fibre 5.8g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Put the onion in a bowl and cover with the lemon juice and a pinch of salt; set aside, stirring occasionally.
Boil the potatoes in a pan for 10-15 mins until tender; drain well.
Meanwhile, line a baking tray with baking paper and add the basa fillets. Mix the pesto with the breadcrumbs, then spread over the top of the fish. Bake for 12 mins or until cooked through.
Add the tomatoes and rocket to the onion mix and drizzle over the oil. Add the cooked potatoes, mix well and season to taste. Serve with the fish.

Tip: This dish uses pesto from our tagliatelle with pumpkin seed and courgette pesto recipe.

See more Fish recipes