PAN-FRIED FISH WITH BASIL PESTO POTATOES AND GREENS
800g baby potatoes, scrubbed and cut into halves or quarters so they are all roughly the same size 1 tablespoon olive oil 2-3 tablespoons basil pesto (store bought)
2-3 handfuls baby spinach leaves
❚❚2 tablespoons basil pesto (storebought) 1 tablespoon mayonnaise 1 teaspoon water
❚1 tablespoon olive oil 600g skinless, boneless white fish fillets
1⁄4 cup flour seasoned with 1⁄2 teaspoon salt
❚ ❚❚Preheat oven to 220 degrees Celsius. Line an oven tray with baking paper.
Toss potatoes on prepared tray with olive oil. Season with salt and pepper and roast for 25-30 minutes, until tender. Turn once during cooking.
While potatoes are cooking, prepare greens. Trim ends off green beans and cut broccoli into small florets. Set aside. In a small bowl, mix all basil pesto mayonnaise ingredients together and set aside.
When potatoes have about 5 minutes’ cook time remaining, bring a medium pot of salted water to the boil. Cook beans and broccoli for 2-3 minutes, until bright green and tender. Drain, return to pot, toss with butter and season with salt and pepper. Cover to keep warm.
Heat oil in a large, non-stick fry-pan on medium-high heat. Pat fish dry with paper towels and remove any remaining scales or bones. Dust in seasoned flour, shaking off excess. Cook fish, in batches if required, for 1-2 minutes each side, until just cooked through.
Transfer cooked potatoes to a bowl and use a fork to lightly crush. Add basil pesto and mix well. Toss through spinach leaves.
divide basil pesto potatoes and greens between plates and top with a piece of panfried fish. Dollop over basil pesto mayonnaise.