|4 tsp tsp||Basil Leaves Basil Leaf|
|150 g g||Breadcrumbs Breadcrumbs|
|3 cloves clove||Garlic Garlic|
|Olive Oil Olive Oil|
|4 tsp tsp||Parsley Parsley|
|4 tbsp tbsp||Pesto Pesto|
|500 g g||Baby Potatos Baby Potato|
Herby Crumbed Fish with Smashed Potatoes and Roasted Broccoli
1 Preheat the oven to 200˚C/180˚C fan/gas mark 6 and brush a baking dish with a little olive oil.
2 Bring a large pot of salted water to a boil and cook the potatoes for 5-6 minutes until just tender. Drain well and return to the heat for 1-2 minutes to steam dry, shaking the pan every few seconds. Transfer to a large baking tray.
3 Use a potato masher or the back of a fork to crush each potato slightly. Drizzle them with olive oil and season generously with salt and black pepper. Place in the oven for 40 minutes.
4 Meanwhile, place the breadcrumbs in a bowl and add the herbs, garlic, lemon zest and some seasoning. Add one tablespoon of olive oil and stir to combine.
5 Place the fish in the prepared baking dish and spread some green pesto over the top of each fillet. Press about one quarter of the herbed breadcrumbs on to the top of each fillet.
6 Place the fish in the oven for the final 12-15 minutes of the potato cooking time. The fish is ready when it is opaque throughout and flakes easily. Serve the crumbed fish and smashed potatoes with some steamed broccoli.