Menu MakerPesto Fish With Crushed Potatoes and Peas
shared by Menu Maker Kitchen
main · 4 servings · 45 min · easy
White fish fillets bake under a green pesto blanket on a bed of crushed potatoes and sweet peas. Simple enough for a Tuesday, pretty enough for guests.
Ingredients
- 600 gram white fish fillets
- 800 gram baby potatoes
- 1 cup frozen peas
- 4 tablespoon basil pesto
- 2 tablespoon olive oil
- 1 piece lemon
- 250 gram cherry tomatoes
- 1 teaspoon salt
Instructions
- 1Heat the oven to 200°C and halve the baby potatoes.
- 2Toss the potatoes on a large oven tray with the oil and salt.
- 3Roast the potatoes alone for 22 minutes, until tender and golden underneath.
- 4Crush the potatoes lightly with a fork and scatter over the frozen peas and tomatoes.
- 5Sit the fish fillets on top and spread a tablespoon of pesto over each one.
- 6Roast for 13 minutes, until the fish is opaque and flakes easily.
- 7Squeeze the lemon over the tray and serve.
Nutrition
Per serving · AI estimate
- Calories
- 530 kcal
- Protein
- 38 g
- Carbs
- 45 g
- Fat
- 21 g
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