Fish fillet with crispy potato scallops

Author: Dixie Elliott - Home Economist, Recipe Developer

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Serves: 1

Time to make: 30 mins

Hands-on time: 10 mins

Ingredients

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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

Instructions

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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

Dietary fibre 7g

Sodium 240mg

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.

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