Name: Beer Battered Hoki with Pesto Potato Salad
Prep time: 10 min
Cook time: 45 min
Yield: Makes 4
Cuisine: British
Ingredients: 500 g baby gourmet potatoes, washed; 1 bunch fresh parsley leaves (about 1 cup of tightly packed leaves); ¼ cup roasted cashews; 1 clove garlic, crushed; 1 ½ Tbsp olive oil; a squeeze of lemon juice; ½ cup HEINZ [SERIOUSLY] GOOD™ Original Mayonnaise; 440 g box Sealord Simply Crafted Beer Battered Hoki Fillets

These beer battered fish fillets are fabulously crispy and perfect accompanied with a tasty parsley and cashew nut pesto potato salad.

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Makes 4

Prep Time 10 minutes

Cook Time 45 minutes

Easy

Ingredients

500 g baby gourmet potatoes, washed

1 bunch fresh parsley leaves (about 1 cup of tightly packed leaves)

¼ cup roasted cashews

1 clove garlic, crushed

1 ½ Tbsp olive oil

a squeeze of lemon juice

½ cup HEINZ [SERIOUSLY] GOOD™ Original Mayonnaise

440 g box Sealord Simply Crafted Beer Battered Hoki Fillets

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Method

Step 1

Cook gourmet potatoes in lightly salted boiling water for 15-20 minutes until tender. Drain and cool completely. Cut potatoes in halves or quarters and place in a mixing bowl.

Step 2

Make the pesto by putting parsley leaves, cashew nuts, garlic cloves, and olive oil in a food processor. Process until smooth. Stir through lemon juice and season to taste. Mix pesto through HEINZ [SERIOUSLY] GOOD™ Original Mayonnaise. Stir through cooked potatoes.

Step 3

Preheat oven to 220°C (fan bake). Place 4 Sealord Simply Crafted Beer Battered Hoki Fillets on a rack sat over an oven tray. Bake for 24 minutes, turning halfway through cooking until golden and cooked. Serve with Pesto Potato Salad and fresh salad leaves or beans.