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Suggest a better descriptionPreheat oven 220°C. Line two oven trays baking paper. Boil water.
1. Dice pumpkin 2cm. Toss with olive oil on tray, season and roast for 22-25 minutes, until tender.
2. While pumpkin cooks, crumble feta into bowl. Add mayonnaise and boiling water and whisk together, until smooth.
3. Pat fish dry with paper towels. Cut any large fillets in half and season. Place fish on second tray and spread evenly with pesto.
4. When pumpkin has 7 minutes remaining, move tray to bottom of oven and add fish to top rack. Bake fish for 5-6 minutes.
5. While fish cooks, roughly chop spinach and dice cucumber, tomato 2cm. Toss in with feta mixture and season to taste.
6. To serve, divide pumpkin between plates and top with pesto fish and salad.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (949g) | ||
Recipe Makes: 1 | ||
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Calories: 671 | ||
Calories from Fat: 263 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.2g | 39 % | |
Saturated Fat 10.5g | 52 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 7g | ||
Cholesterol 224.5mg | 69 % | |
Sodium 827.4mg | 29 % | |
Potassium 3134.4mg | 82 % | |
Total Carbohydrate 33.2g | 10 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 28.1g | ||
Protein 72.4g | 103 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 671
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