Crispy Potato-Topped Fish
Almond, Basil & Sun-Dried Tomato Pesto & Green Beans
Ingrediënten
Serves 2 | Total 20 Minutes
- 1 potato 250g
- 2 x 140g white fish fillets skin off, pin-boned
- 160 g fine green beans
- ½ a bunch of basil 15g
- ½ a clove of garlic
- 20 g blanched almonds
- 2 sun-dried tomatoes
- 20 g Parmesan cheese
Instructies
- Preheat the grill to high.
- Scrub the potato, then use a speed-peeler to peel it into ribbons.
- In a bowl, toss the ribbons with the fish, 1 teaspoon of olive oil and a pinch of sea salt and black pepper.
- Place the fish on a non-stick baking tray, then take a bit of pride in arranging one layer of potato ribbons in waves on top of each fillet.
- Grill for 10 minutes, or until golden and cooked through (keep an eye on it).
- Meanwhile, trim the green beans and cook in a pan of boiling salted water for 7 minutes, or until tender.
- Tear the top leafy half of the basil into a pestle and mortar, and pound into a paste with a pinch of salt.
- Peel and bash in the garlic, then pound in the almonds and 1 sun-dried tomato.
- Finely grate in most of the Parmesan, muddle in 3 tablespoons of extra virgin olive oil to loosen, then season to perfection.
- Finely chop the other sun-dried tomato.
- Serve the potato-topped fish with the green beans and pesto.
- Sprinkle with the chopped tomato, drizzle with a little extra virgin olive oil, and finely grate over the rest of the cheese, to finish.
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