Pesto-crusted fish with potato, tomato and rocket salad recipe
Created by The Tesco Recipes team
Baked fish makes such a lovely quick dinner – it's easier than you think to cook too, you just need to pack in the flavour when using white fish fillets. Step in our punchy seed and courgette pesto that creates a tasty and crunchy topping. Serve with a dressed salad of potatoes, tomatoes and rocket for a light and healthy summery meal.
See method- Serves 4
- Takes 20 mins
- 400 calories / serving
Ingredients
- 1 red onion, thinly sliced
- 1 lemon, juiced
- 800g baby or new potatoes, halved
- 2 x 250g packs skinless & boneless basa fillets
- 100g leftover pumpkin seed pesto (see tip, below)
- 4 tbsp panko breadcrumbs
- 220g pack Tesco Finest Piccobella tomatoes, quartered
- 60g pack fresh rocket
- 1 tbsp extra-virgin olive oil
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Shop ingredientsEach serving contains
- Energy
- 1685kJ 400.0kcal
- Fat
- 12g
- Saturates
- 3g
- Salt
- 0.8g
- Sugars
- 7g
of the Reference intake
Carbohydrate 41.7gProtein 29.8gFibre 5.8g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the onion in a bowl and cover with the lemon juice and a pinch of salt; set aside, stirring occasionally.
- Boil the potatoes in a pan for 10-15 mins until tender; drain well.
- Meanwhile, line a baking tray with baking paper and add the basa fillets. Mix the pesto with the breadcrumbs, then spread over the top of the fish. Bake for 12 mins or until cooked through.
- Add the tomatoes and rocket to the onion mix and drizzle over the oil. Add the cooked potatoes, mix well and season to taste. Serve with the fish.
- Tip: This dish uses pesto from our tagliatelle with pumpkin seed and courgette pesto recipe.
- See more Fish recipes
