Nothing says summer like enjoying a tasty dinner of fish and chips. And this no-fuss fish and chips, with the added zing of tomato pesto, makes a delightfully light and healthy meal.
Time: 30 minutes
- 120g thick salmon fillet
- 2 tablespoons sun-dried tomato pesto
- 150g desiree potatoes, sliced very thin
- cooking oil spray
- 1 zucchini, peeled into ribbons
- 1 bunch asparagus, trimmed
Preheat your oven to 200°C. Place a sheet of foil onto a baking tray and then cover with a sheet of baking paper. Place the fish fillet in the centre of the baking paper, and spoon over the pesto. Wrap into a parcel and bake for 10 minutes.
While the fish cooks, put the potato slices onto a microwave-safe plate, overlapping slightly. Cover with plastic wrap and microwave on high for two minutes. Then spray the potato with oil and cook under a hot grill for a further four minutes, until crisp.
Place zucchini and asparagus into a microwave-safe bowl and add three tablespoons of water. Cover with a lid or plastic wrap and microwave on high for two minutes. Drain the vegetables. Serve immediately with potatoes and fish.
Simply double the recipe to make this the perfect summer meal for two. You can also substitute the potato for any of your favourite vegetables.
This article was supplied by Australia's leading retirement website YourLifeChoices