Crumbed Pesto Fish, Roasted Cherry Vines, Spuds and Greens
Juicy cherry tomatoes are high in vitamin C – protecting our cells, helping us to think properly, and really usefull here as it helps us to absorb iron from the spinach
- 200g ripe cherry tomatoes on the vine
- 1 slice of wholemeal bread
- ½ a bunch of fresh basil (15g)
- ½ a clove of garlic
- 15g pine nuts
- 1 lemon
- 20g Parmesan cheese
- extra virgin olive oil
- 2 x 120g fillets of firm white sustainable fish, such as cod, haddock, hake, pollock, skin off, scaled and pin-boned
- 250g baby new potatoes
- 100g each of green beans, tenderstem broccoli, baby spinach
- 1 tbsp balsamic vinegar
Preheat the oven to 200°C/400°F/gas 6. Lay the tomato vines in one side of a baking tray and pop in the oven for 10 minutes while you whiz the bread into crumbs in a food processor, then tip into a shallow bowl. Pound up the basil leaves in a pestle and mortar. Peel the garlic and add with a pinch of sea salt and the pine nuts, and keep pounding until you have a green paste. Squeeze in half the lemon juice, finely grate in the Parmesan, add 1 tablespoon of oil and muddle together. Divide and pat the pesto all over the fish fillets, then pack on the breadcrumbs. Pull the tray out of the oven and sprinkle any spare crumbs next to the tomatoes, then sit the fish on top. Halve the remaining lemon and add the wedges to the tray, then roast for 15 minutes, or until the fish is golden and cooked through.
Meanwhile, cut any larger potatoes in half, place in a large pan, just cover with boiling salted water and cook for 15 minutes, or until tender. Place a colander above the pan, with a lid on. Trim just the stalks off the green beans, halve the broccoli spears lengthways and add both to the colander to steam for the last 5 minutes, adding the spinach for the final 2 minutes.
In a tray, mix the balsamic with 1 tablespoon of oil, then season to perfection. As soon as the veg are done, toss them in the tray of dressing, then drain the potatoes and add, lightly squashing and mixing them in. Serve with the fish, roasted tomatoes and lemon wedges, with an extra drizzle of balsamic.
Calories 518kcal Fat 23.2g Sat Fat 4g Protein 37.5g Carbs 42.1g Sugar 12.5g Fibre 7.7g
Everyday Super Food by Jamie Oliver is published by Penguin Random House
ⓒ Jamie Oliver Enterprises Limited (2015 Everyday Super Food) Photographer: Jamie Oliver