Fish fillet with crispy potato scallops

Nutrition per serving

Calories581 kcal
Protein45.3 g
Carbs54.2 g
Fats21.6 g
Saturated Fat2.3 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Sugars11.5 g
Fiber13.3 g
Sodium543 mg


cod, Atlantic
Potato, flesh and skin
Red Pesto
Olive Oil
Courgette (Zucchini)
1. Preheat oven to 200 C (392 F). 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.