Pan-Seared Hapuku & Pesto Potatoes
with Balsamic Cherry Tomato Sauce
- Cashew
- Fish
- Almond
- Milk
- Wheat
- Gluten
- Milk
- Soy
- Sesame
- Fish
- Eggs
- May contain traces of allergens
Delicate hapuku fillets are seared and served alongside potatoes tossed in herby basil pesto. Flaked almonds add a satisfying crunch and it’s all brought together by a rich, tangy balsamic cherry tomato sauce. Finish with a handful of peppery rocket for a stellar meal. This recipe is under 650kcal per serving.
Ingredients
1 packet
Plant-Based Basil Pesto
(Contains: Cashew May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs)
280 g
Smooth Dory Fillets
(Contains: Fish)
1 sachet
Chilli Flakes
1 packet
Mixed Salad Leaves
1 packet
Flaked Almonds
(Contains: Almond)
2
Garlic
1 packet
Snacking Tomatoes
1 sachet
Thyme
1 packet
Baby Potatoes
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
2 tbs
balsamic vinegar
1 tsp
brown sugar
1 drizzle
white wine vinegar
Nutrition
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut baby potatoes 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. • Pick and finely chop thyme leaves. • Halve cherry tomatoes (see ingredients).
• 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 Hapuku 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, thyme, 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 salad leaves and Mediterranean John dory between plates. • Top fish with balsamic cherry tomato sauce. Garnish with toasted almonds to serve. Enjoy!
