Boot camp Melbourne

 Quick run down

Preparation time: 10 minutes
Cook time: 20 minutes

Serves: 4
Cost: per serve: $5.43

Ingredients

•  4 potatoes peeled, thinly sliced
•  olive oil spray
•  2 thick slices day-old sourdough bread, crusts removed, torn
•  ¼ cup pistachio kernels
•  ¼ cup fresh basil leaves
•  2 tablespoons chopped chives
•  1 tablespoon lemon juice
•  4 x 150g firm white fish fillets
•  Steamed greens, to serve

Putting it together

1. Preheat oven to 200°C. Line 2 oven trays with baking paper. Place potatoes in a single layer on a tray. Spray with olive oil. Bake for 20 minutes or until golden.

2. Process bread, pistachios, basil, chives and lemon in food processor until mixture resembles fine crumbs. Season with pepper.

3. Coat one side of one fillet with a quarter of crumb mixture. Repeat with remaining fish then place on second tray. Spray with olive oil spray. Bake for 12 minutes.

4. Divide potatoes between  4 serving plates, topping each with a piece of fish.


Serve with steamed green vegetables and if desired, a wedge of lemon.