Baked Pesto Fish with Spring Roast Potato Salad

Steps

1. Prep potatoes Preheat oven to 220o C. Bring a full kettle to the boil. Dice potatoes 3cm, toss on a lined oven tray with a drizzle of oil and season. Roast for about 25 minutes, until golden and tender. Turn halfway through cooking.
2. Prep fish Pat fish dry and remove any remaining scales or bones. Cut larger pieces in half, lay on a lined oven tray and season. In a shallow bowl, mix together first measure of pesto and mayonnaise. Spread pesto mix evenly over fish.
3. Cook beans Place beans in a large, heat-proof bowl with a pinch of salt, cover with boiling water and set aside for about 3 minutes, until tender. Drain well and return to bowl. Cut tomatoes in half and add to bowl with beans and rocket.
4. Finish 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. Keep an eye on the fish when cooking, as almonds can colour quickly!
5. Finish salad Once potatoes are cooked, toss in bowl with all remaining potato salad ingredients, drizzle with olive oil and vinegar and season. In a small bowl, mix together remaining pesto and sour cream, or leave separate if desired.
6. To serve, pile roast potato salad and baked pesto fish on plates and dollop with pesto sour cream.