Potato & Yellow Tail Skewers with Mediterranean Pesto

Try this delicious summer recipe with pesto and a fresh healthy salad.


  • Cubed Yellow Tail fish (allowance)
  • Skinned Baby Potatoes (parboiled) - halved (allowance)
  • Fresh Origano (large handfull)
  • Fresh Coriander (large handfull)
  • Olive Oil (allowance)
  • Pine Nuts (allowance)
  • Salt and Pepper
  • Lemon Wedge (allowance)
  • 1 tablespoon Water
  • 1 tablespoon Lemon juice (allowance)
  • Fresh Salad Greens (allowance)


  • Thread  the cubed fish and potatoes alternatively onto skewers.
  • Place in foil to make a parcel.
  • Place in a non-stick baking dish.
  • Sprinkle with salt and pepper.
  • Bake at 180 degrees celcius for 15 minutes or until almost done and then put the oven on grill, open foil and brown for a few minutes – do not overcook.
  • Remove from oven.
  • For the pesto:  place the origano, coriander, water, olive oil, pine nuts and lemon juice in a pestle and mortar and grind to a paste.
  • Check seasoning and add salt and pepper to taste if necessary.
  • Prepare a small green salad
  • Place the skewers on a serving dish with a lemon wedge.
  • Put the pesto in a ramekin and serve with the fish.
  • Add your salad


Need more recipe info?  Contact the TLC-Chef:  tlc.chef@tlcforwellbeing.com

Special Note: This is a Phase 3 (TLC-Stabilisation Program) recipe.

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