Baked Pesto Fish with Spring Roast Potato Salad

Steps

1. Preheat oven to 220°C. Bring a full kettle to the boil. Prep & cook potatoes. Toss potatoes on a lined oven tray with a drizzle of oil and season. Roast for about 25 minutes, until golden and tender.
2. Prep fish. Pat fish dry and remove any remaining scales or bones. Cut larger pieces in half, place on a lined oven tray and season. In a bowl, mix together first measure of pesto and mayonnaise. Spread evenly over fish.
3. Cook asparagus. Place asparagus in a large heat-proof bowl with a pinch of salt and cover with boiling water. Set aside for about 3 minutes, until tender. Drain well and return to bowl.
4. Cook fish. When potatoes have 8 minutes cook time remaining, sprinkle almonds over fish and bake fish (on oven rack above potatoes) for 6-8 minutes, depending on thickness, or until just cooked through.
5. To finish. Once potatoes are cooked, add to bowl with asparagus and rocket and season. In a separate bowl, mix together remaining pesto and sour cream.
6. Serve roast potato salad and baked pesto fish with a dollop of pesto sour cream.