Macadamia Crusted Fish with Asparagus and Red Pepper Pesto

Steps

1. Cook potatoes Preheat oven to 220°C. Dice potatoes 2-3cm, add to a medium pot and cover with hot tap water and a pinch of salt. Cook for about 25 minutes on high heat with the lid on, until tender. Drain and return to pot with a knob of butter and mint. Season to taste.
2. Prep fish Pat fish dry and remove any scales or bones. Cut any larger fillets in half. Place fillets on one side of a lined oven tray and season. Spread first measure of red pepper pesto evenly over fish. Sprinkle over macadamia crumb and press lightly to stick.
3. Prep veggies Trim woody ends from asparagus and cut courgette into 1cm batons. Add to tray beside fish, drizzle with a little olive oil and season. Chop mint.
4. Cook fish When potatoes have 10 minutes cook time remaining, cook fish and veggies for about 7 minutes, until fish is golden and just cooked through and veggies are just tender.
5. When fish and veggies are cooked, toss rocket and lemon juice through veggies.
6. Serve baby potatoes and veggies with fish and a dollop of red pepper pesto.