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Lemon and pesto-crusted fish with potato wedges recipe

Lemon and pesto-crusted fish with potato wedges recipe

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Try making this dish for a fresh take on a fish supper - made with a crispy breadcrumb topping mixed with pesto and juice of a lemon, this dish is wholesome, simple and delicious to have. See method

  • Serves 4
  • 10 mins to prepare and 35 mins to cook
  • 515 calories / serving
  • Healthy

Ingredients

  • 750g (1 1/2lb) new potatoes, halved
  • 30ml (2tbsp) olive oil
  • 100g breadcrumbs
  • 2tbsp green pesto
  • 1 lemon, zested and juiced
  • 4 frozen white fish fillets
  • 400g frozen peas
If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

    2170kj
    515kcal     26%

  • Fat

    13g 19%

  • Saturates

    2g 10%

  • Sugars

    6g 7%

  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 61.2g Protein 41.4g Fibre 9.5g

Method

  1. Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Toss the potatoes with the olive oil. Arrange on a baking tray. Season. Cook for 10 minutes.
  2. While the potatoes cook, whizz the bread in a food processor to make crumbs. Place in a bowl and stir in the pesto, lemon zest and half the lemon juice. Season. Press on top of the fish.
  3. After 10 minutes, turn the potatoes and make room on the tray for the fish (place fish on top of the potatoes if necessary). Turn the oven down to Gas Mark 4, 180°C, fan 160°C. Cook for another 20-25 minutes until fish and potatoes are cooked through.
  4. Cook the frozen peas for 2-3 minutes in boiling, salted water, 5 minutes before the end of cooking. Drain. Serve with the fish and potatoes.

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