Panko pesto fish
Ingredients
- 1kg floury potatoes, cut into wedges
- 2 tbsp olive oil, plus a little extra for the baking sheet
- 4 pieces firm white sustainable fish, skinless and boneless
- 2 tbsp free-from pesto (or regular)
- 2 tbsp dried white breadcrumbs or panko breadcrumbs (gluten-free, if necessary)
- 2 tbsp finely grated parmesan
- 1 tbsp chopped pine nuts (optional)
- 1 tbsp capers or cornichons, finely chopped
- 1 tbsp chopped dill or parsley
- 3 tbsp mayonnaise (dairy-free, if necessary)
- ¼ lemon, zested and juiced
- cooked peas, to serve
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