Fish and Minty Pesto Veggies

Fish and Minty Pesto Veggies

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, January 28, 2018.
Order Now
Order Now

Keep some potatoes and vegetables separate and serve on the side. Mix some pesto with a little mayo for fussy kids and serve on the side.

Ingredients

Potato Rounds

  • 600g baby potatoes, cut into 0.5cm rounds
  • 2 teaspoons sumac (optional, adults)

Popcorn Fish

  • 450g fish fillets
  • ½ teaspoon salt
  • 2 tablespoons cornflour
  • 1 egg
  • 1¼ cups panko breadcrumbs

Salad Dressing

  • 2 teaspoons olive oil
  • 1 teaspoon vinegar (e.g. red wine, white wine)
  • ¼ teaspoon honey

Salad

  • ½ punnet baby capsicums
  • 75g baby spinach
  • 2 apples

Lemon Mayo

  • Juice of ½ lemon
  • ¼ cup mayonnaise

To Serve

  • ½ lemon, cut into wedges (optional, adults)

Steps

  1. Bring a large pot of salted water to the boil. Preheat BBQ hot plate to medium-high (if using). Prepare veggies. Cook potatoes in pot of boiling water for about 12 minutes, until just tender. Add peas and courgette to cook a further 1-2 minutes, until veggies are tender. Drain.
  2. While potatoes cook, whisk mint pesto, honey, vinegar, mustard and mayonnaise in a large bowl and set aside. Place seasoned flour onto a plate.
  3. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half. Coat fish in seasoned flour, shaking off any excess.
  4. Heat a drizzle of oil in a large fry pan on mediumhigh heat. Cook fish for 1-2 minutes each side (depending on thickness), until just cooked through. Alternatively, cook on BBQ.
  5. Add cooked potatoes and veggies to bowl with dressing, along with spinach and gently toss to combine. Season to taste.
  6. To serve, divide minty pesto veggies between plates and top with fish.

Nutritional Information

Energy 1565 kj
374 kcal
Protein 29.7g
Carbohydrate 32.8g
Fat 12.7g