Pesto crumbed tarakihi

Name: Pesto crumbed tarakihi
Cook time: 25 min
Yield: 2

with Tuscan potatoes and pea puree

Ready in around 25 mins

RECIPE FACT:

Did you know, pesto is the second most widely eaten Italian sauce in the world?

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210⁰c (fan bake).
1. TO PREPARE THE TUSCAN POTATOES:

Line an oven tray with baking paper. Arrange the steamed potatoes onto the tray and spray with oil. Sprinkle over the Tuscan seasoning, season with salt then toss to combine. Bake in the oven for 10-12 mins. Trim the woody ends off the broccolini and cut in half lengthways.
2. TO PREPARE THE MIZUNA AND THE FISH:

Place the mizuna into a salad bowl. Sprinkle over half the shaved Parmesan and season with salt and pepper. Just before serving, drizzle with oil and toss to combine. Remove the tarakihi fillets from their packaging, rinse under water and pat dry with a paper towel. Season with salt and pepper.
3. TO COOK THE FISH AND BROCCOLINI:

Once the potatoes have been in the oven for 15 mins, remove the tray from the oven. Place the fish fillets on to the tray with the potatoes. Spread the basil pesto evenly onto one side of the fish, then sprinkle with the sunflower seed crumb. Add the broccolini to the tray, spray with oil and bake in the oven for a further 10-12 mins.
TO SERVE:

Arrange Tuscan potatoes and broccolini onto plates. Top with pesto crumbed tarakihi fillets. Dollop with pea puree and sprinkle over the remaining shaved Parmesan. Serve with mizuna and Parmesan salad on the side.