Fish fillet with crispy potato scallops
(at time of publication)
- 120g fillet thick white boneless fish, such as blue eye cod
- 2 tablespoons sun-dried tomato pesto
- 150g potatoes (1 medium)
- cooking spray oil
- 150g packet frozen SteamFresh vegetables
1 Preheat oven to 200ºC. Place a sheet of foil on a baking tray and cover with a sheet of baking paper. Put fish on baking paper and spoon over pesto. Wrap and bake for 10 minutes.
2 Meanwhile, very thinly slice potato and place, overlapping slightly, on a microwave-safe plate. Cover with plastic wrap and microwave on high for 2 minutes. Spray with oil and cook under a hot grill for 4 minutes until crisp.
3 Prepare SteamFresh vegetables following packet directions. Serve immediately with potatoes and fish.
Make it gluten free: Use gluten-free pesto.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 2g
Dietary fibre 7g
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