| 1 pack |
Sealord Three Seed Crumb Hoki Fillets
|
| 1/2 cup | Walnuts, roughly chopped |
| 200g | New potatoes, peeled & cut in half |
| 1 tbsp | Pesto |
| 1 | Red onion, thinly sliced |
| 1 tbsp | White wine vinegar |
| 2 cups | Watercress |
| 80g | Blue cheese, crumbled (or feta cheese) |
| 1 | Lemon, cut into segments |
Preheat an oven to 190°C.
Place the new potatoes into a pot of boiling salted water and cook for 10-12 minutes until cooked through. Remove and cool to room temperature.
Cook the Sealord Three Seed Crumb Hoki fillets as per packet instructions.
Place the walnuts onto a baking tray and toast for 10 minutes in the oven. Keep an eye on them so they don't burn!
Mix the red onion and white wine vinegar in a small bowl.
Gently fold the pesto through the potatoes.
Place the watercress, new potatoes, red onions and crumbled cheese onto a platter. Top with a piece of warm Three Seed hoki.
Sprinkle with the walnuts and squeeze over lemon.
Season with salt and pepper to taste.
per serving | per 100g | |
|---|---|---|
Energy | 2930kJ | 771kJ |
Protein | 33.6g | 8.8g |
Carbs | 43.6g | 11.5g |
Fats | 42.5g | 11.2g |
*Nutrition figures are averages only
