Red Pesto Barramundi with Italian-style Potato Salad & Tenderstem Broccoli

Serving size

1 person 2 people 4 people

Ingredients

1 onion
12 baby potatoes
2 tbsp apple cider vinegar

(apple cider vinegar (100%))
4 tbsp red pesto

(Rapeseed Oil, Tomato Puree, Diced Tomatoes, Water, Salt (Anti caking agent), Olive Oil, Spirit Vinegar, Garlic, Paprika Flakes, Red chillies, Ground Cumin, Ground Coriander, Rubbed Parsley, Rubbed Oregano, Ground black pepper, Smoked Paprika, Rose Petals, Citric Acid, Ground Caraway seed, Ground White Pepper)
1 head of broccoli
1 garlic clove
200g baby tomatoes
1 handful of fresh flat-leaf parsley
40g rocket
30g pitted green olives

(Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
4 barramundi fillets (Fish)

Allergens

Contains: Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	99Kcal	528Kcal
	413kJ	2210kJ
Fat	5.2g	28g
of which saturates	0.9g	4.6g
Carbohydrates	7g	36g
of which sugars	1.5g	7.9g
Protein	6.6g	35g
Salt	0.1g	0.55g
Fibre	1.2g	6.6g

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High protein Low sat fat

Red Pesto Barramundi with Italian-style Potato Salad & Tenderstem Broccoli

Prep time: 20 mins

Total time: 35 mins

Cuisine: Italian

Food group: Fish

Wild-caught hake fillets are drenched in red pesto and baked until perfect and flakey. On the side: healthy veg galore, including nutty Tenderstem broccoli. When you’re craving fish with wow-factor, look no further.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line 2 baking trays with parchment paper
Pull out a large bowl & a small bowl

Get the potatoes on & pickle the onion

Quarter the potatoes
Place onto a lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper. Roast for 20 mins
Thinly slice the onion. Mix the onion and vinegar in the large bowl. Season with salt and leave to pickle

Get the hake on

Place the hake fillets onto the other lined baking tray. Mix one-quarter of the red pesto and 1 tbsp oil in the small bowl, then spread over the fillets
Roast for 19 mins, until the hake is cooked through
Cut the broccoli into small florets. Finely chop or crush the garlic
After 20 mins of the potatoes roasting, add the broccoli and garlic to the tray with 1 tsp oil and a pinch of salt and pepper. Cook for another 8-10 mins, until the veg is golden and cooked through

Build the salad

Halve the olives and tomatoes. Finely chop the parsley
Add the remaining red pesto and 1 tbsp oil to the onion bowl. Mix well
Place the roasted potatoes, broccoli, tomatoes, parsley and olives in the onion bowl. Toss to coat in the dressing
Add the rocket and toss to combine. Season with salt and pepper to taste

Plate up

Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
Serve the potato salad into bowls, topped with the hake fillets