Mediterranean John Dory & Pesto Roast Veggies
with Balsamic Cherry Tomato Sauce- Almond
- Milk
- Cashew
- Pine Nut
- Walnut
- Fish
This dish could have swam out of the Mediterranean Sea if we weren’t sure it actually came straight from your own kitchen. The caramelised blistered tomatoes make a juicy sauce for the fresh seared fish. Serve with a basil pesto salad and sprinkle over some almonds and you’ll swear you were having dinner on the beach. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
2
potato
1
carrot
2 clove
garlic
½ tin
tinned cherry tomatoes
1 packet
flaked almonds
(Contains: Almond; )
1 pinch
chilli flakes
1 bag
Rocket leaves
1 packet
basil pesto
(Contains: Almond, Milk, Cashew, Pine Nut, Walnut; )
1 packet
John Dory Fillets
(Contains: Fish; )
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
2 tbs
balsamic vinegar
1 tsp
brown sugar
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. Drain tinned cherry tomatoes (see ingredients).
TIP: Reserve the passata from the cherry tomatoes to use in another meal!
• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
• Discard any liquid from John dory fillet packaging. Slice fish in half crossways to get 1 piece per person. • Return the frying pan to medium-high heat with a drizzle of olive oil. Season fish on both sides with salt and pepper. • When oil is hot, cook fish in batches, until just cooked through, 5-6 minutes each side. Transfer to a paper towel-lined plate and cover to keep warm.
TIP: White fish is cooked through when the centre turns from translucent to white. TIP: Add extra oil between batches if needed so the fish doesn't stick to the pan.
• Return the frying pan to medium heat with a drizzle of olive oil. • Cook cherry tomatoes, garlic, the butter and a pinch of chilli flakes (if using), stirring and lightly crushing tomatoes until softened, 3-4 minutes. • Add the balsamic vinegar, brown sugar and a splash of water. Cook until slightly reduced and thickened, 1-2 minutes. Season to taste.
• In a medium bowl, combine rocket leaves and a drizzle of white wine vinegar. Toss to combine. • Add basil pesto to the tray of roasted veggies and toss to coat. • Divide pesto roast veggies, dressed rocket leaves and Mediterranean John dory between plates. • Top fish with balsamic cherry tomato sauce. Garnish with toasted almonds to serve. Enjoy!
