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Fish fillet with crispy potato scallops

  • Hands-on time: 10 mins
  • Time to make: 30 mins
  • Serving: 1 person
Ratings: 4.5
Ingredients

Ingredients

  • 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
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    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.

    Variations

    Make it gluten free: Use gluten-free pesto.

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