Mediterranean Fish with Pesto Potato Salad

On these dark days, this dish brings a touch of sunshine from Southern Europe to your plate. The lightly steamed fish is served with a refreshing Ligurian tomato sauce brimming with olives, tomatoes, and basil. It pairs perfectly with the warm potato salad featuring green beans, broccoli, and a fragrant pesto made from Parmesan cheese and pine nuts.

Fresh black cod fillet, green beans, white onion, tomatoes, broccoli, cherry tomatoes, potato, fresh basil, kalamata olives, pine nuts, sunflower seeds, Parmesan cheese, tomato purée, extra virgin olive oil, sunflower oil.

Allergens: koemelk, vis.

MicrowaveMarleen's choice

Heat the fish and potato salad loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 min

Preheat the fish and potato salad covered with an oven-safe dish or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy80,45 kcal

Protein5,11 g

Fat3,96 g

of which saturated0,58 g

Carbohydrates6,49 g

Dietary fibre1,87 g

Salt0,17 g

Average weight: 540 g