Blue-eye trevalla with almond pesto

Step 1

Preheat oven to 160°C. Place the tomatoes on an oven tray and drizzle with vinegar and 1 tablespoon of the oil. Season with salt and pepper. Bake in oven for 15 minutes or until tomatoes begin to collapse.

Step 2

Place the basil, garlic, almonds and parmesan in the bowl of a food processor and process until fi nely chopped. With the motor running, add 1/3 cup of the remaining oil in a thin, steady steam.

Step 3

Meanwhile, place the potatoes in a large saucepan and cover with cold water. Place over high heat and bring to the boil. Reduce heat to low and cook for 10 minutes or until tender. Drain well. Return to the pan with the butter and cream. Use a potato masher to mash until smooth. Season with salt and pepper.

Step 4

Heat the remaining oil in a large frying pan over high heat. Season the fish with salt and pepper. Add to the pan and cook for 2-3 minutes each side or until golden brown and just cooked through.

Step 5

Spoon the mash onto serving plates. Top with fish and dollop with pesto. Place the beans on serving plates, top with tomatoes and drizzle with pan juices. Serve immediately.