Halibut with Red and Green Pesto Mash

RECIPESPLUS
11Ingredients
45Minutes
480Calories

Ingredients

US|METRIC
  • 1 kilogram waxy potatoes (peeled and cut into pieces)
  • 700 grams halibut (cut into 4 pieces)
  • 1 lemon (zested and sliced)
  • 8 stalks thyme
  • 4 stalks parsley
  • 1 tablespoon fennel
  • 200 milliliters semi-skimmed milk (warmed)
  • 50 grams butter (softened)
  • 1/4 teaspoon nutmeg
  • 2 tablespoons green pesto
  • 2 tablespoons red pesto
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    Directions

    1. Preheat oven to 175°C/155°C fan/gas 3.5. Cook the potatoes in boiling salted water for about 20 minutes until soft.
    2. On a piece of baking paper, lay a piece of fish and 1/4 lemon slices evenly. Sprinkle over some lemon zest, herbs and fennel then bring the edges of the paper together and twist at the top to seal. Bake for 10-15 minutes.
    3. Drain the potatoes and add the milk, butter, a little nutmeg and mash until smooth. Divide the mash in half and stir green pesto into one half and red pesto to the other.
    4. To serve, remove the fish and contents from the paper and serve with a quenelle of red and green pesto mash.
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    NutritionView More

    480Calories
    Sodium9% DV210mg
    Fat22% DV14g
    Protein86% DV44g
    Carbs15% DV46g
    Fiber24% DV6g
    Calories480Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat7g35%
    Trans Fat
    Cholesterol85mg28%
    Sodium210mg9%
    Potassium1930mg55%
    Protein44g86%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate46g15%
    Dietary Fiber6g24%
    Sugars5g10%
    Vitamin A15%
    Vitamin C120%
    Calcium20%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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