Cheesy crumbed fish steak with chargrilled veges and potatoes
Serves: 4
Time to make: 25 mins , excludes making base mixes
Total cost: $31.20 / $7.80 per serve
(at time of publication)
Ingredients
- 1 portion Chargrilled vegetables (see tip)
- 4 x 120g white fish fillets
- 1 lemon, juice
- 4 teaspoons basil pesto
- 1 portion Cheesy crumb mix (see tip)
- 600g new potatoes
- few sprigs fresh mint (optional)
Instructions
1 Remove vegetables from freezer the night before.
2 Preheat oven to 180ºC. Place fish in a lightly greased dish. Season with pepper, lemon juice and pesto. Sprinkle with breadcrumbs. Bake for 20 minutes or until lightly golden and fish is tender.
3 Meanwhile, place potatoes on to cook with a few mint sprigs (if using). Once cooked, drain potatoes, return to pan with Chargrilled vegetables and toss to warm through. Serve fish with potatoes and vegetables.
Variations
Make it gluten free: Use gluten-free breadcrumbs in Cheesy crumb mix and check pesto is gluten free.
HFG tip
This recipe is part of our Cook once, meals for a week feature… all it takes is one Sunday afternoon cooking session to have dinner sorted for the week ahead!
Nutrition Info (per serve)
-
Calories 381cal
-
Kilojoules 1590kJ
-
Protein 32g
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Total fat 11g
-
–Saturated fat 3g
-
Carbohydrates 35g
-
–Sugars 7g
-
Dietary fibre 6g
-
Sodium 420mg
-
Calcium 200mg
-
Iron 3.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
Photographer: Devin Hart
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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