Panko-crumbed fish with charred crispy broccoli
Serves 2
Easy
Prep:
Cook:
Enjoy this pesto-crumbed fish with wedges and charred crispy broccoli for an easy, speedy dinner for two. Serve with lemon wedges for squeezing over
Skip to ingredients
Units:
- 180g long-stemmed broccoli
- 2 tbsp olive oil
- 2 pieces sustainable white fish(we used sea bass)
- 2 tbsp pesto
- ½ lemonplus wedges to serve
- 4 tbsp panko or dried breadcrumbs
- chunky chipswedges or new potatoes and a green salad, to serve
Nutrition: Per serving
- kcal429
- fat24g
- saturates4g
- carbs25g
- sugars3g
- fibre5g
- protein26g
- salt0.94g
Method
step 1
Heat the grill to medium-high or the air fryer to 200C. Toss the broccoli with 1 tbsp oil on a medium baking tray or in the air fryer basket. Season, then grill or air-fry for 6-8 mins.
step 2
Meanwhile, pat the fish dry with kitchen paper and season with salt. Spread 1 tbsp pesto over each fillet, pushing it to the edges using the back of a spoon. Zest and juice the lemon half, then sprinkle the zest over the fish. Press the panko into the pesto coating, then nestle the fish between the broccoli on the tray or in the air fryer basket (or put in another basket if you have two drawers in your air fryer). Drizzle over the remaining oil and cook for 5-10 mins, depending on the thickness of the fish, until the flesh is flaky when pressed, the crust is golden and crisp and the broccoli golden, crispy and slightly charred at the edges.
step 3
Squeeze the lemon half over the broccoli, then serve the fish with the broccoli, chips, wedges or new potatoes, a green salad and extra lemon wedges for squeezing over.
