Fresh, healthy and packed with flavour! We’ve upgraded a simple green salad with a herby, pistachio pesto served alongside crispy roasted potatoes and pan-fried fish.
This Week
9 Dec - 15 Dec
Pan-fried Fish with Herby Pistachio Dressed Greens and Crispy Baby Potatoes
- Under 30 minutes
- 4
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Meal Prep Guide
Make the herby pistachio pesto (store in an airtight container in the fridge)
Ingredients
- 4 Tbsp olive oil
- 2 Tbsp red wine vinegar
- 1 lemon (juice)
- ¼ cup roasted pistachios
- ½ cup dill
- ½ cup coriander
- 1 garlic clove
Method
- Add all the ingredients to a food processor or blender and blend until combined and vibrant green.
Tips
- Our favourite way to cook fish is in butter but make sure to add a little olive oil too as it stops the butter from burning.
- Don’t overcrowd the pan, cook the fish in batches if your pan isn’t big enough.
Shortcuts
Vegetables
- Swap out the dill for parsley.
Protein
- For a vegetarian swap out the fish for 1 tin of chickpeas (rinsed, drained and dried) and add them to the salad.
Other
- Swap out the pistachios for almonds or sunflower seeds.
Ingredients
Crispy baby potatoes
- 750g baby potatoes (halved)
- Olive oil
- Salt and pepper
Fish
- 600g white fish fillets (we used tarakihi)
- Olive oil/ butter
- Salt and pepper
Herby pistachio pesto
- 4 Tbsp olive oil
- 2 Tbsp red wine vinegar
- 1 lemon (juice)
- ¼ cup roasted pistachios
- ½ cup dill
- ½ cup coriander
- 1 garlic clove
Salad
- 120g baby cos (1 bag)
- 1 fennel bulb (finely sliced and fronds roughly chopped)
- ½ cucumber (sliced into half moons)
Method
- Preheat the oven to 200 degrees fan bake.
- Cut the baby potatoes in half and pop them on a baking tray, drizzle generously with olive oil and season with salt and pepper; toss well.
- Pop in the oven to roast for 35-40 minutes until golden brown and crispy.
- In the meantime make the pesto, add all of the ingredients to a food processor or blender and blend until combined and vibrant green; set aside.
- Season the fish fillets with salt and pepper. Heat a large pan over a medium heat and add some olive oil, butter or a mixture of both. Cook the fish for a couple of minutes on either side (depending on the size of the fillets).
- While the fish is cooking add all of the salad ingredients to a large bowl, and pour over ¾ of the pesto; toss well to make sure everything is coated in the pesto.
- Serve the salad alongside the fish and crispy potatoes, using the remaining pesto to dollop on top of the fish.
Variations
Vegetables
- Swap out the dill for parsley.
Protein
- For a vegetarian swap out the fish for 1 tin of chickpeas (rinsed, drained and dried) and add them to the salad.
Other
- Swap out the pistachios for almonds or sunflower seeds.
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