Fish fillet with crispy potato scallops
Serves: 1
Time to make: 30 mins
Hands-on time: 10 mins
Total cost: $6.34 / $6.34 per serve
(at time of publication)
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
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Instructions
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.
Nutrition Info (per serve)
-
Calories 440cal
-
Kilojoules 1840kJ
-
Protein 34g
-
Total fat 11g
-
–Saturated fat 2g
-
Carbohydrates 55g
-
–Sugars 6g
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Dietary fibre 7g
-
Sodium 240mg
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Calcium 90mg
-
Iron 4mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
