Halibut With Red And Green Pesto Mash - cooking recipe

Ingredients

1 kg waxy potatoes, peeled and cut into pieces
700 g halibut, cut into 4 pieces
1 None lemon, zested and sliced
8 stalks thyme
4 stalks parsley
1 tbsp fennel
200 ml semi-skimmed milk, warmed
50 g butter, softened
1/4 tsp nutmeg
2 tbsp green pesto
2 tbsp red pesto

Preparation

Preheat oven to 175\u00b0C/155\u00b0C fan/gas 3.5. Cook the potatoes in boiling salted water for about 20 minutes until soft.
On a piece of baking paper, lay a piece of fish and 1/4 lemon slices evenly. Sprinkle over some lemon zest, herbs and fennel then bring the edges of the paper together and twist at the top to seal. Bake for 10-15 minutes.
Drain the potatoes and add the milk, butter, a little nutmeg and mash until smooth. Divide the mash in half and stir green pesto into one half and red pesto to the other.
To serve, remove the fish and contents from the paper and serve with a quenelle of red and green pesto mash.