One-Pan Pesto Crusted Fish with Asparagus and New Potatoes

Pretty colors, wonderful flavor and texture, AND nutrient-rich. This recipe also reduces the number of prepping bowls, pots and pans in preparing dinner, truly a one-dish meal. Well, I serve it with a salad so I guess it is a two dish meal. It can be a simple romaine and pea salad with CMF Basic Salad Dressing

Other salad options could be  Spinach and Orange Salad with Black Olives

or Kale, Apple and Cranberry Salad with Pumpkin Seeds 

To jump start another meal, I’ll add another 1/2 lb of fish. The leftovers (fish, asparagus and potatoes) can be tossed into a green salad and/or quinoa. Or made into a wrap with a hummus/bean spread of mashed avocado.

Variations

  • Pesto happens a lot in my kitchen pending what fresh herbs are growing: cilantro, arugula, mint, kale or a mix of herbs: parsley/basil/mint; cilantro/cilantro etc. I experiment with whatever I have on hand. It’s a great way to use up herbs that are at risk of going bad
  • Instead of asparagus, use green beans or broccoli (cut broccoli into 1-inch segments)
  • I’ve used a variety of potatoes: red-skinned, fingerling, Yukon, even sweet potatoes. I cut them into 2-inch chunks, leaving the skin on if they’re organic. If not organic, I peel the potatoes.
  • Instead pesto on the fish, I thin the pesto with add 1 – 2 tablespoons of fresh lemon, or even water and mix into the vegetables. In that case, I brush the fish with olive oil and place lemon slices on it
One-Pan Pesto Crusted Fish with Asparagus and New Potatoes
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Servings
4 servings
Servings
4 servings
One-Pan Pesto Crusted Fish with Asparagus and New Potatoes
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Servings
4 servings
Servings
4 servings
Ingredients
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Instructions
  1. Preheat oven to 400.
  2. Mix olive oil with minced garlic.
  3. In a roasting pan toss new potatoes with 1 1/2 tablespoons of the garlic olive oil.
  4. Place in oven and bake 15 minutes.
  5. Meanwhile, toss asparagus with remaining garlic olive oil and spread pesto over fish fillet with pesto.
  6. Remove roasting pan from oven, add asparagus to roasting pan. Make a space in the center of the potatoes and asparagus and place fish fillet there. Put roasting pan back in the oven and bake 15 minutes.
  7. Test fish to make sure it is cooked in the middle (trout cooks faster than salmon which cooks faster than cod), if not bake another 3 – 5 minutes or until done.
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One-Pan Pesto Crusted Fish with Mushrooms, Asparagus and Potato

I like this meal because it reduces the number of prepping bowls, pots and pans, but also because of the wonderful flavors and textures, with the added bonus that it is nutrient-rich.

I used my  Cilantro Pesto but it can be any pesto, even store-bought pesto.  Pesto happens a lot in my kitchen pending what fresh herbs are growing in my pots: cilantro, arugula, mint, kale or a mix of herbs: parsley/basil/mint; cilantro/cilantro, experiment with what you have on hand; it’s a great way to use up herbs that are on the verge of going bad.

This recipe can be changed up a couple of ways:

  1. Instead of asparagus, use green beans or broccoli (cut the broccoli into 1 inch pieces to it cooks in the same time
  2.  If new potatoes are not on hand, use any other potato; just make sure to cut bite-size. Use sweet potatoes instead for brighter color and added nutrition. If using organic, I scrub well and leave the peel; if they are not organic, I peel the potatoes
  3. Instead of spreading the pesto on the fish, add a tablespoon or two of fresh lemon, or even water to the pesto and toss into the vegetables, mix well. Simply brush the fish with olive oil and place lemon slices on it.

Left overs make great wraps/burritos. I keep frozen whole wheat tortillas in my freezer to easily make lunch out of leftovers.

Jump start another dinner with this effort

  • Double the recipe on vegetables and toss with spinach, edamame or white beans and a balsamic vinaigrette the next night
  • Or scramble 6 eggs, mix in the vegetables, generously brush an oven-proof skillet with olive oil  and cook the frittata on the stove top until it begins to set. Sprinkle 2 tablespoons of shredded Parmesan cheese on top and finish cooking it in an oven preheated to 350. Serve with a green salad
  • Make a double batch of pesto and for dinner the next night, make Pasta with Pesto and White Beans
One-Pan Pesto Crusted Fish with Mushrooms, Asparagus and Potato
Print Recipe
Servings
4 servings
Servings
4 servings
One-Pan Pesto Crusted Fish with Mushrooms, Asparagus and Potato
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Preheat oven to 400.
  2. Mix olive oil with minced garlic.
  3. In a roasting pan toss mushrooms with new potatoes, drizzle in garlic olive oil and toss well. Place in oven and bake 10 minutes, mix well and bake another 15 minutes.
  4. Meanwhile, make pesto and cover top of fish fillet with pesto.
  5. Remove roasting pan from oven, add asparagus and toss well. Make a hole in the center of the vegetables and place fish fillet in center. Put roasting pan back in the oven and bake 15 minutes.
  6. Test fish to make sure it is cooked in the middle (trout cooks faster than salmon which cooks faster than halibut), if not bake another 3 – 5 minutes or until done.
Recipe Notes

A Color My Food original recipe

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Roasted Brussels Sprouts, Mushrooms and New Potatoes

Something magical happens in roasting vegetables, imbuing them with an aromatic flavors and softened luscious textures. This seems especially true for Brussels sprouts. Many a person who vowed not to like Brussels sprouts has been surprised into enjoying this dish.

This blend of vegetables is not only richly flavorful, it packs a mighty nutritional boost. Brussels sprouts, mushrooms and onions are GBOMBS – a group of the most nutrient-dense, healthy promoting foods on the planet.

[su_expanding_quote_book source_author=”Joel Fuhrman, MD” source_title=”Super Immunity” full_quote=”Certain plant foods contain significant amounts of substances that enhance human immune function and defenses against acute illness and chronic disease…Cruciferous vegetables (Brussels sprouts) are twice as powerful as other plant foods. A 20% increase in cruciferous vegetables intake corresponds to a 40% decrease in cancer rates…Mushrooms contain many unusual disease-fighting compounds that empower the body to react quickly and powerfully when we are exposed to viruses and bacteria.…Compounds in the onions have anti-inflammatory actions that protect against osteoarthritis and ward off infections.” short_quote=”Certain plant foods contain significant amounts of substances that enhance human immune function”]

Variations

  • Use 1 tablespoon chopped fresh rosemary instead of thyme and mix in as indicated
  • Use 1/2 – 3/4 teaspoon red pepper flakes instead of herbs
  • After roasting, add 1/2 cup finely chopped mint or parsley – or a combination of both

 

Serving suggestions

  • For a vegan meal, serve with a quinoa pilaf with cranberries and toasted nuts (walnuts, almonds, pecan etc) and a leafy green salad.
  • For a special dinner, serve with Baked Salmon with Cranberry Thyme Crust or Rosemary and Garlic Roasted Pork (if you choose this option, make the Brussels Sprouts dish with mint or parsley instead of rosemary) and a Spinach and Orange Salad.
Roasted Brussels Sprouts, Mushrooms and New Potatoes
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Servings
4 servings
Servings
4 servings
Roasted Brussels Sprouts, Mushrooms and New Potatoes
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Preheat oven to 400
  2. Toss all ingredients together in a roasting pan and place in oven
  3. Roast 35 - 40 minutes. Test a Brussels sprout, if it is tender, remove pan from oven, if not roast for another 5 – 10 minutes.
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