Crunchy cabbage salad
This healthy salad with lemon, ginger and honey dressing contains crisp carrots, apple, cabbage and radish, plus pine nuts and pumpkin seeds for added bite
Pesto & olive-crusted fish
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp green pesto
- finely grated zest 1 lemon
- 10 green olivespitted and roughly chopped
- 85g fresh breadcrumb
- 4 white fishfillets, such as cod or haddock
Nutrition: per serving
- kcal219
- fat4g
- saturates1g
- carbs17g
- sugars1g
- fibre1g
- protein30g
- salt1.14glow
Method
step 1
Heat oven to 200C/fan 180C/gas 6. Mix the pesto, lemon zest and olives together, then stir in the breadcrumbs.
step 2
Lay the fish fillets on a baking tray, skinside down, then press the crumbs over the surface of each piece. Bake in the oven for 10-12 mins until the fish is cooked through and the crust is crisp and brown.