Pesto, breadcrumbs, and chopped pine nuts make a simple and flexible white fish topping. Serve with wedges, peas, and capers, dill, lemon, and mayo dip.
– 1kg floury potatoes, cut into wedge– 2 tbsp olive oil, plus a little extra for the baking sheet– 4 pieces firm white sustainable fish, skinless and bonele– 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
INGREDIENTS
Set the oven to 220C/200C fan/gas 7. Put the wedges on a baking sheet and drizzle them with 1 tablespoon of oil.
INSTRUCTIONS
STEP 1
Throw well. Turn it over every half an hour for 50 to 55 minutes or until it turns golden.
STEP 2
You could also use an air fryer and cook it at 200C for 40 to 45 minutes, shaking it a few times while it's cooking.
STEP 3
After 35 minutes, oil a baking sheet and add the fish. Apply pesto, then breadcrumbs.
STEP 4
Brush with 1 tbsp oil and sprinkle cheese and pine nuts on some sections for those who enjoy it (use different trays if nut allergic, or omit).
STEP 5
Bake until fish is flaky and topping is golden and crisp, 10-12 minutes. Air-fry after wedges are done.
STEP 6
In a small bowl, combine capers, dill, mayo, lemon zest and juice, and black pepper. The wedges, peas, and dip should accompany the fish.
STEP 7
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