Potato tossed in pesto and served with baked fish
Serving: 4
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Directions
- Preheat the oven to 200°C.
- Put the tomatoes into a mixing bowl and drizzle with the oil and sprinkle with the salt. Roast for about 10 minutes, tossing after 5 minutes. Remove and set aside.
- Place the fish in a roasting tray and season well. Drizzle with lemon juice, sprinkle with thyme and bake until cooked for about 20 minutes.
- Core the potatoes and cut in half so you get a half moon effect. Spoon the pesto over the potatoes and toss to combine.
- Serve the fish together with the tomatoes, pesto potatoes and top with fresh rocket.
Ingredients
- 12 Rosa tomatoes, halved
- 10 ml (2 tsp) olive oil
- Salt, to taste
- 800 g whole fish
- Juice of 2 lemons
- 30 g fresh thyme, leaves only
- 3 large potatoes, boiled with skin on
- 60 ml (1/4 cup) ready- made pesto