Melting Fish Cakes with Spinach, Peas and Pesto
More of an assembly process than a recipe. These ready made fish cakes can be a saviour after a long day at work. Pair them with this quick and easy medley of spinach, peas and green beans with a spoonful of pesto to pimp this super easy supper. We have allowed for 1 generous fish cake per person. You may want to pop another packet into your basket for hungrier family members.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven to 200°C/180°C fan. Place 4 fish cakes onto a baking tray and pop into the oven to bake for 20 minutes.
Step 2
When your fish cakes have just 5 minutes remaining, place a large frying pan onto the stove and turn the heat to medium. Add 1 tbsp oil (or butter) to the pan. When hot, add 200g baby spinach and cook until it starts to wilt. This will take about 1 minutes. Now add 200g peas and 200g sliced green beans. Add 2 tbsp pesto, salt, pepper and the juice of a 1/4 of a lemon. Mix well and cook until the vegetables have all defrosted (1-2 minutes).
Step 3
Remove the fish cakes from the oven and divide between 4 plates. Add the medley of pesto veggies and serve with a wedge of lemon and a sprinkle of salt on each fish cake.
- Ingredients
- Based on 4 servings
-
200g Green Beans 1x Sainsbury's Whole Green Beans 900g -
1 tbsp Olive Oil, or butter 1x Sainsbury's Olive Oil, Extra Virgin 500ml -
4 Melting Smoked Haddock and Cheddar Fish Cakes, or similar 2x Sainsbury's Fishcakes Melting Middle Smoked MSC Haddock with Cheddar & Leek Taste the Difference x2 290g -
200g Baby Spinach, washed 1x Sainsbury's Baby Leaf Spinach 200g -
200g Petit Pois Peas 1x Sainsbury's Petits Pois 910g -
2 tbsp Fresh Green Pesto 1x Sainsbury's Fresh Green Pesto 150g -
1 Lemon 1x Sainsbury's Lemons -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g