Pan-Fried Fish with Basil Pesto Potatoes and Greens

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss potatoes on prepared tray with olive oil. Season with salt and pepper and roast for 20–25 minutes, until tender. Turn once during cooking.
3. While potatoes are cooking, prepare greens. Trim ends from green beans and cut broccoli into small florets. Set aside. In a small bowl, mix all basil pesto mayonnaise ingredients together and set aside.
4. When potatoes have about 5 minutes cook time remaining, bring a medium pot of salted water to the boil. Cook beans and broccoli for 2–3 minutes, until bright green and tender. Drain, return to pot, toss with butter and season with salt and pepper. Cover to keep warm.
5. Heat oil in a large fry-pan on medium-high heat. Pat fish dry with paper towels and remove any remaining scales or bones. Dust in seasoned flour, shaking off any excess. Cook fish, in batches if required, for 1–2 minutes each side, until just cooked through.
6. Transfer cooked potatoes to a medium bowl and use a fork to lightly crush. Add basil pesto and mix well then toss through spinach leaves.
7. Divide basil pesto potatoes and greens between plates and top with a piece of pan-fried fish. Dollop over basil pesto mayonnaise.