Pistachio and herb crusted fish

Serves: 4

Time to make: 30 mins

Hands-on time: 10 mins

Ingredients

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4 potatoes peeled, thinly sliced

spray oil

2 thick slices day-old sourdough bread, crusts removed, torn

¼ cup pistachio nuts

¼ cup fresh basil

2 tablespoons chopped fresh chives

1 lemon, 1 tablespoon juice

freshly ground black pepper

4 x 150g firm white fish fillets

4 cups steamed green vegetables, to serve

Instructions

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1 Preheat oven to 200°C. Line 2 oven trays with baking paper. Place potatoes in a single layer on 1 prepared tray. Spray with oil. Bake for 20 minutes or until golden.

2 Use a stick blender or a food processor to blend bread, pistachios, basil, chives and lemon juice until mixture resembles fine crumbs. Season with pepper.

3 Coat 1 side of each fillet with a 1/4 of the crumb mixture. Place on second tray. Spray with oil then bake for 12 minutes.

4 Divide potatoes among 4 serving plates, topping each with a piece of fish. Serve with steamed green vegetables and a lemon wedge if preferred.

Nutrition Info (per serve)

Calories 418 cal

Kilojoules 1750 kJ

Protein 39 g

Total fat 15 g

Saturated fat 3 g

Carbohydrates 35 g

Sugar 5 g

Dietary fibre 6 g

Sodium 240 mg

Calcium 120 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.