Pumpkin seed parsley pesto with redfish

Name: Pumpkin seed parsley pesto with redfish
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g waxy potatoes; 4-5 Tbsp Olive oil; 7-10 Tbsp Sea salt; 30 g Pumpkin seeds; 1 hazelnut-sized piece of ginger; 2 Federation flat leaf parsley; 1 untreated lemon; 125 ml + 2 tablespoons olive oil; 7-10 Tbsp Pepper; 800 g Redfish fillet; 3 TABLESPOONS Flour for turning; baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g waxy potatoes
4-5 Tbsp Olive oil
7-10 Tbsp Sea salt
30 g Pumpkin seeds
1 hazelnut-sized piece of ginger
2 Federation flat leaf parsley
1 untreated lemon
125 ml + 2 tablespoons olive oil
7-10 Tbsp Pepper
800 g Redfish fillet
3 TABLESPOONS Flour for turning
baking paper

Directions

1
Wash the potatoes thoroughly, cut them into slices and place them on a baking tray lined with baking paper. Sprinkle with oil and season with salt. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-45 minutes.
2
Roast the pumpkin seeds in a pan without fat until golden brown, remove. Peel ginger and cut into pieces. Wash parsley, dab dry. Pluck the leaves from the stalks, except for something to garnish.
3
Wash lemon hot, grate dry, peel in zests. Halve the lemon and squeeze 1 half. Ginger, 25 g pumpkin seeds, half lemon rind, parsley and 125 ml oil in the universal chopper to pesto.
4
Season to taste with salt, pepper and lemon juice. Wash the fish, dab dry, cut into pieces and turn in flour. Heat 2 tablespoons of oil in a coated pan. Fry the fish for 2-4 minutes on each side, depending on the thickness, and season with salt and pepper.
5
Cut the remaining 1/2 lemon into slices. Arrange potatoes and fish, sprinkle fish with pumpkin seeds and lemon zests and sprinkle with pesto. Garnish with parsley and lemon slices.