Halibut With Red And Green Pesto Mash Recipe

Name: Halibut With Red And Green Pesto Mash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg waxy potatoes, peeled and cut into pieces; 700 g halibut, cut into 4 pieces; 1 None lemon, zested and sliced; 8 stalks thyme; 4 stalks parsley; 1 tbsp fennel; 200 ml semi-skimmed milk, warmed; 50 g butter, softened; 1/4 tsp nutmeg; 2 tbsp green pesto; 2 tbsp red pesto

Servings: persons

1 kg waxy potatoes, peeled and cut into pieces
700 g halibut, cut into 4 pieces
1 None lemon, zested and sliced
8 stalks thyme
4 stalks parsley
1 tbsp fennel
200 ml semi-skimmed milk, warmed
50 g butter, softened
1/4 tsp nutmeg
2 tbsp green pesto
2 tbsp red pesto

1
Preheat oven to 175u00b0C/155u00b0C fan/gas 3.5. Cook the potatoes in boiling salted water for about 20 minutes until soft.
2
On a piece of baking paper, lay a piece of fish and 1/4 lemon slices evenly. Sprinkle over some lemon zest, herbs and fennel then bring the edges of the paper together and twist at the top to seal. Bake for 10-15 minutes.
3
Drain the potatoes and add the milk, butter, a little nutmeg and mash until smooth. Divide the mash in half and stir green pesto into one half and red pesto to the other.
4
To serve, remove the fish and contents from the paper and serve with a quenelle of red and green pesto mash.

558

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 kg waxy potatoes, peeled and cut into pieces, 700 g halibut, cut into 4 pieces, 1 None lemon, zested and sliced, 8 stalks thyme, and more.

Yes, Halibut With Red And Green Pesto Mash falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Halibut With Red And Green Pesto Mash

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