Use pesto, breadcrumbs and chopped pine nuts as a quick and versatile topping for white fish. Serve with wedges, peas and a capers, dill, lemon and mayo dip
Prep:20 mins
Serves 4
1kg floury potatoes, cut into wedges2 tbsp olive oil, plus a little extra for the baking sheet4 pieces firm white sustainable fish, skinless and boneless2 tbsp free-from pesto (or regular)2 tbsp dried white breadcrumbs or panko breadcrumbs (gluten-free, if necessary)2 tbsp finely grated parmesan1 tbsp chopped pine nuts (optional)1 tbsp capers or cornichons, finely chopped1 tbsp chopped dill or parsley3 tbsp mayonnaise (dairy-free, if necessary)¼ lemon, zested and juicedcooked peas, to serve
STEP 1Heat the oven to 220C/200C fan/gas 7. Tip the wedges onto a baking tray and drizzle over 1 tbsp oil. Toss well. Bake for 50-55 mins, turning halfway through, until golden. Alternatively, cook in an air-fryer at 200C for 40-45 mins, shaking a few times during cooking.STEP 2After 35 mins of cooking, oil a baking sheet and add the fish pieces. Spread over the pesto, then scatter over the breadcrumbs. Drizzle with 1 tbsp oil and scatter the cheese and pine nuts over a few of the portions for those who like it (using separate trays if there’s a nut allergy, or simply omit). Bake for 10-12 mins until the topping is golden and crisp, and the fish is flaky. Alternatively, air-fry after the wedges are done.STEP 3Mix the capers, dill, mayo, lemon zest and juice with some black pepper in a small serving bowl. Serve the fish with the wedges and peas, and the dip alongside.
