Fish fillet with crispy potato scallops
(at time of publication)
Step 1 Preheat oven to 200ºC. Place a sheet of foil on a baking tray and cover with a sheet of baking paper. Put fish on baking paper and spoon over pesto. Wrap and bake for 10 minutes.
Step 2 Meanwhile, very thinly slice potato and place, overlapping slightly, on 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 Prepare SteamFresh vegetables following packet directions. Serve immediately with potatoes and fish.
Make it gluten-free: Use gluten-free pesto.
About this Recipe
- 120g fillet thick white boneless fish, such as blue eye cod
- 2 tablespoons sun-dried tomato pesto
- 150g potatoes (1 medium)
- cooking oil spray
- 150g packet frozen SteamFresh vegetables
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified