Crispy Potato-Topped Fish with Pesto & Green Beans

This dish is a bit of a play on fish and chips with juicy white fillets and crispy potatoes but it's quite far away from the original. The potatoes are peeled into thin ribbons meaning you get more crispy bits for your buck but less carbs on your plate - win win!

Alongside the fish and chips, you get a homemade pesto bursting with flavour from garlic, fresh basil, sun-dried tomatoes, Parmesan and almonds as well as simply cooked green beans for some greenery (although you could swap these out for some tenderstem broccoli or asparagus, if you like).

Crispy Potato-Topped Fish with Pesto & Green Beans

Serves 2

oil

1 potato (approx. 250g)

2 white fish fillets (skin off)

160g fine green beans, trimmed

15g fresh basil

1 small garlic clove

20g almonds

2 sun-dried tomatoes

20g Parmesan

sea salt and freshly ground black pepper

Preheat the grill to high. Scrub the potato then use a speed-peeler to peel it into ribbons. Toss with 1 teaspoon of oil and a big pinch of salt and pepper. Line a baking sheet with foil and drizzle a little oil over,. Rub to spread out and then place the fillets of fish on top and season with salt and pepper. 

Carefully arrange waves of potato in a single layer on top of the fish then spread out the rest alongside. Grill for 10 minutes or until the potatoes are golden (keep an eye on it).

Meanwhile, cook the green beans in a pan of boiling salted water for 7 minutes or until tender. Tear the basil into a pestle and mortar and pound into a paste with a pinch of salt. Add the garlic and bash together then add the almonds and one of the sun-dried tomatoes. Finely grate in most of the Parmesan, muddle in 3 tablespoons of good quality oil (olive or rapeseed) to loosen, then season to taste.

Finely chop the remaining sun-dried tomato. Serve the potato-topped fish with the crispy potatoes, green beans and pesto. Sprinkle with the chopped tomato and finely grate over the rest of the cheese, to finish.