Panko pesto fish
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1kg floury potatoescut into wedges
- 2 tbsp olive oilplus a little extra for the baking sheet
- 4 pieces firm white sustainable fishskinless and boneless
- 2 tbsp free-from pesto(or regular)
- 2 tbsp dried white breadcrumbsor panko breadcrumbs (gluten-free, if necessary)
- 2 tbsp finely grated parmesan
- 1 tbsp chopped pine nuts(optional)
- 1 tbsp capersor cornichons, finely chopped
- 1 tbsp chopped dillor parsley
- 3 tbsp mayonnaise(dairy-free, if necessary)
- ¼ lemonzested and juiced
- cooked peasto serve
Nutrition: Per serving
- kcal516
- fat23g
- saturates4g
- carbs38g
- sugars2g
- fibre4g
- protein37g
- salt0.8g
Method
step 1
Heat the oven to 220C/200C fan/gas 7. Tip the wedges onto a baking tray and drizzle over 1 tbsp oil. Toss well. Bake for 50-55 mins, turning halfway through, until golden. Alternatively, cook in an air-fryer at 200C for 40-45 mins, shaking a few times during cooking.
step 2
After 35 mins of cooking, oil a baking sheet and add the fish pieces. Spread over the pesto, then scatter over the breadcrumbs. Drizzle with 1 tbsp oil and scatter the cheese and pine nuts over a few of the portions for those who like it (using separate trays if there’s a nut allergy, or simply omit). Bake for 10-12 mins until the topping is golden and crisp, and the fish is flaky. Alternatively, air-fry after the wedges are done.
step 3
Mix the capers, dill, mayo, lemon zest and juice with some black pepper in a small serving bowl. Serve the fish with the wedges and peas, and the dip alongside.
