Fish fillet with crispy potato scallops
Nutrition per serving
| Calories | 498 kcal |
| Protein | 34.5 g |
| Carbs | 45.5 g |
| Fats | 21.2 g |
| Saturated Fat | 2.2 g |
| Monounsaturated Fat | 3.4 g |
| Polyunsaturated Fat | 1.1 g |
| Sugars | 11.1 g |
| Fiber | 12.2 g |
| Sodium | 510 mg |
Ingredients
| Atlantic Cod | |
| Potato, flesh and skin | |
| Red Pesto | |
| Olive Oil | |
| Courgette (Zucchini) | |
| Asparagus |
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.