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Panko pesto fish

Panko pesto fish served with wedges and peas

Panko pesto fish

Name: Panko pesto fish
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 1kg floury potatoes cut into wedges; 2 tbsp olive oil plus a little extra for the baking sheet; 4 pieces firm white sustainable fish skinless and boneless; 2 tbsp free-from pesto (or regular); 2 tbsp dried white breadcrumbs or panko breadcrumbs (gluten-free, if necessary); 2 tbsp finely grated parmesan; 1 tbsp chopped pine nuts (optional); 1 tbsp capers or cornichons, finely chopped; 1 tbsp chopped dill or parsley; 3 tbsp mayonnaise (dairy-free, if necessary); ¼ lemon zested and juiced; cooked peas to serve

Anna Glover

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Serves 4

Easy

Prep: 20 mins

Cook: 50 mins

A star rating of 3.6 out of 5.5 ratingsRate

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Use pesto, breadcrumbs and chopped pine nuts as a quick and versatile topping for white fish. Serve with wedges, peas and a capers, dill, lemon and mayo dip

Healthy

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Ingredients

Nutrition

Units:

MetricUS

1kg floury potatoes

cut into wedges
2 tbsp olive oil

plus a little extra for the baking sheet
4 pieces firm white sustainable fish

skinless and boneless
2 tbsp free-from pesto

(or regular)
2 tbsp dried white breadcrumbs

or panko breadcrumbs (gluten-free, if necessary)
2 tbsp finely grated parmesan
1 tbsp chopped pine nuts

(optional)
1 tbsp capers

or cornichons, finely chopped
1 tbsp chopped dill

or parsley
3 tbsp mayonnaise

(dairy-free, if necessary)
¼ lemon

zested and juiced
cooked peas

to serve

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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.

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A star rating of 3.6 out of 5.5 ratings

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