Pesto fish fingers with broccoli mash recipe
Have a go at making a family favourite from scratch with this easy pesto fish fingers recipe. A layer of pesto under crispy breadcrumbs gives the fish fingers maximum flavour - serve with peas and vibrant broccoli mash for an easy way to get some extra veg.
See method- Serves 4
- 25 mins to prepare and 15 mins to cook
- 579 calories / serving
Ingredients
- 1 tiger roll
- 4 baking potatoes, peeled and cut into small chunks
- 1 head of broccoli, cut into small florets
- 3 tbsp plain flour
- 520g frozen white fish fillets, defrosted
- 100g pesto, plus 1 tbsp
- 3 tsp olive oil
- 15g fresh basil, leaves and stalks finely chopped
- 350g frozen peas
Each serving contains
- Energy
- 2445kJ 579.0kcal
- Fat
- 14g
- Saturates
- 2g
- Salt
- 1.6g
- Sugars
- 10g
of the Reference intake
Carbohydrate 75.2gProtein 40.7gFibre 14.7g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Grate the bread roll into small breadcrumbs or pulse in a food processor until you get fine crumbs, then put on a small plate.
- Boil the potatoes in a large pan of boiling salted water for 15 mins, until just tender when pierced with a knife. Add the broccoli florets for the last 10 mins, until the stems are very tender.
- Meanwhile put the flour in a shallow bowl and season with pepper. Put 100g pesto in another shallow bowl. Pat the fish fillets dry with kitchen paper, then cut in half lengthways into 2 long strips, then cut into 2 portions to make 4 fish fingers per fillet.
- Pat the fish in the flour until lightly coated, then coat in the pesto (adding 1 tsp oil to the pesto to loosen, if needed). Toss in the breadcrumbs until evenly coated all over. Space apart on a large shallow baking tray. Drizzle with 2 tsp oil and bake for 10-15 mins until the crumbs are golden and crunchy, and the fish is cooked and flakes when pressed.
- Bring a saucepan of slightly salted water to the boil and add the peas. Simmer for 3-4 minutes, until tender, then drain.
- Drain and return the broccoli and potatoes to the empty pan. Mash well with some seasoning, then stir in the 1 tbsp pesto and most of the chopped basil. Serve with the fish fingers and peas and scatter with remaining basil.
- See more Family favourite recipes
