Pan-fried Fish with Herby Pistachio Dressed Greens and Crispy Baby Potatoes

Fresh, healthy and packed with flavour! We’ve upgraded a simple green salad with a herby, pistachio pesto served alongside crispy roasted potatoes and pan-fried fish.

Meal Prep


  • Preheat the oven to 200 degrees fan bake.
  • Cook the potatoes. 
  • Make the pesto. 
  • Cook the fish.
  • Assemble the salad.
  • Serve up and enjoy!


  • Our favourite way to cook fish is in butter but make sure to add a little olive oil too as it stops the butter from burning.

  • Don’t overcrowd the pan, cook the fish in batches if your pan isn't big enough.

Meal prep guide - if you followed the meal prep guide you would have already made the herby pistachio pesto.

This recipe serves four, if you’re cooking for two simply halve the recipe. We’d recommend making the full amount of pesto as it will last in the fridge for up to 3-4 days. 


Crispy baby potatoes

  • 750g baby potatoes (halved)
  • Olive oil
  • Salt and pepper


  • 600g white fish fillets (we used tarakihi) 
  • Olive oil/ butter
  • Salt and pepper

Herby pistachio pesto 

  • 4 Tbsp olive oil
  • 2 Tbsp red wine vinegar
  • 1 lemon (juice)
  • ¼ cup roasted pistachios
  • ½ cup dill
  • ½ cup coriander  
  • 1 garlic clove


  • 120g baby cos (1 bag) 
  • 1 fennel bulb (finely sliced and fronds roughly chopped)
  • ½ cucumber (sliced into half moons)
  1. Preheat the oven to 200 degrees fan bake.

  2. Cut the baby potatoes in half and pop them on a baking tray, drizzle generously with olive oil and season with salt and pepper; toss well.

  3. Pop in the oven to roast for 35-40 minutes until golden brown and crispy.

  4. In the meantime make the pesto, add all of the ingredients to a food processor or blender and blend until combined and vibrant green; set aside.

  5. Season the fish fillets with salt and pepper. Heat a large pan over a medium heat and add some olive oil, butter or a mixture of both. Cook the fish for a couple of minutes on either side (depending on the size of the fillets).

  6. While the fish is cooking add all of the salad ingredients to a large bowl, and pour over ¾ of the pesto; toss well to make sure everything is coated in the pesto.

  7. Serve the salad alongside the fish and crispy potatoes, using the remaining pesto to dollop on top of the fish. 


  • Swap out the dill for parsley. 


  • For a vegetarian swap out the fish for 1 tin of chickpeas (rinsed, drained and dried) and add them to the salad.


  • Swap out the pistachios for almonds or sunflower seeds.