Roasted Potatoes with Pesto and Fish
Crispy roasted potatoes topped with a creamy pesto sauce and a tender fish fillet. A simple, elegant weeknight dinner that comes together in under an hour.
- Total time
- 45 min
- Servings
- 4
- Calories
- 480
- Protein
- 30g
Ingredients
- 1.5 lb potatoes
- 1 lb white fish fillets
- ½ cup pesto
- ¼ cup heavy cream
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Preheat oven to 425°F. Cut 1.5 lb potatoes into 1-inch chunks. Toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper on a baking sheet.
- 2
Roast potatoes for 25 minutes, until golden and crisp on edges, then flip and roast 10 more minutes.
- 3
While potatoes roast, pat 1 lb fish fillets dry. Season with remaining 1/2 tsp salt and 1/4 tsp pepper.
- 4
In a small bowl, mix 1/2 cup pesto with 1/4 cup heavy cream until smooth.
- 5
Heat 1 tbsp olive oil in a skillet over medium-high. Add fish fillets and cook 3-4 minutes per side, until opaque and flakes easily.
- 6
Remove potatoes from oven. Drizzle with pesto cream and toss to coat.
- 7
Serve potatoes topped with fish fillets and extra dollops of pesto cream if desired.
- 8
Garnish with fresh basil or lemon wedges if you have them.
Tools you’ll need
- baking sheet
- skillet
- mixing bowl
- knife
- cutting board
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