Cheesy crumbed fish steak with chargrilled veges and potatoes
(at time of publication)
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.
Make it gluten free: Use gluten-free breadcrumbs in Cheesy crumb mix and check pesto is gluten free.
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)
Total fat 11g
–Saturated fat 3g
Dietary fibre 6g
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