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

Print Recipe

• CourseFish and Shrimp

Servings

4 servings

Servings 4 servings

One-Pan Pesto Crusted Fish with Asparagus and New Potatoes Print Recipe CourseFish and Shrimp Servings 4 servings Servings 4 servings

Ingredients

• 1 cup Pesto (I used Cilantro Pesto but it can be any pesto even store-bought)
• 1 1/2 lb fish fillet (I used cod but have also used salmon and trout)
• 8 oz new potatoes washed and cut into quarters
• 1 lb asparagus washed, ends trimmed and cut in 2-inch pieces
• 1 tablespoon garlic minced
• 3 tablespoons olive oil
• 1 teaspoon sea salt

Adjust servings: servings

Units:MetricUS Imperial

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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