Cheesy crumbed fish steak with chargrilled veges and potatoes

Serves: 4

Time to make: 25 mins , excludes making base mixes

Ingredients

More weights & measures

1 portion Chargrilled vegetables (see tip)
4 x 120g white fish fillets
1 lemon, juice
4 teaspoons basil pesto
1 portion Cheesy crumb mix (see tip)
600g new potatoes
few sprigs fresh mint (optional)

Instructions

Stay Awake

1 Remove vegetables from freezer the night before.

2 Preheat oven to 180ºC. Place fish in a lightly greased dish. Season with pepper, lemon juice and pesto. Sprinkle with breadcrumbs. Bake for 20 minutes or until lightly golden and fish is tender.

3 Meanwhile, place potatoes on to cook with a few mint sprigs (if using). Once cooked, drain potatoes, return to pan with Chargrilled vegetables and toss to warm through. Serve fish with potatoes and vegetables.

Variations

Make it gluten free: Use gluten-free breadcrumbs in Cheesy crumb mix and check pesto is gluten free.

HFG tip

This recipe is part of our Cook once, meals for a week feature… all it takes is one Sunday afternoon cooking session to have dinner sorted for the week ahead!

Nutrition Info (per serve)

Calories 381 cal

Kilojoules 1590 kJ

Protein 32 g

Total fat 11 g

Saturated fat 3 g

Carbohydrates 35 g

Sugar 7 g

Dietary fibre 6 g

Sodium 420 mg

Calcium 200 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.