Fish fillet with crispy potato scallops

Nutrition per serving

Calories 581 kcal
Protein 45.3 g
Carbs 54.2 g
Fats 21.6 g
Saturated Fat Login
Monounsaturated Fat Login
Polyunsaturated Fat Login
Sugars Login
Fiber Login
Sodium Login

Ingredients

Login cod, Atlantic
Login Potato, flesh and skin
Login Red Pesto
Login Olive Oil
Login Courgette (Zucchini)
Login Asparagus

Preparations

1.     Preheat oven to 200ºC. Place a sheet of foil onto a baking tray and cover with a sheet of baking paper. Put fish onto baking paper and add pesto. Wrap and bake for 10 minutes.
2.     At same time thinly slice the potatoes into scallops. Then add the potato scallops onto a plate and cover with plastic wrap. Then microwave on a high setting for 2 minutes. Afterwards add to hot grill for 4 minutes so that they are crisp.
3.     Peel and cut courgettei into ribbons and make sure asparagus is trimmed. Add the courgette and asparagus into a bowl, add 3 tablespoons water and cover. Cook in microwave on high setting for 2 minutes so that tender. Drain water.
4.     Plate fish with potatoes, zucchini and asparagus to serve.


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