Pesto Fish

Annie Yates sent me this delicious Pesto Fish recipe. It takes only minutes to prepare and the results are scrumptious. Serve with Roasted Red Peppers for a colorful and nutritional meal. You can buy pesto sauce or make your own - the recipe below is adapted from the fabulous Silver Palate Cookbook by Julee Rosso and Sheila Lukins. Thank you Annie.

Ingredient for Pesto Fish:

6 slices of tilapia (or other whitefish fillets like sole, haddock, orange roughy)
1/2 cup (more or less) pesto sauce (from a jar or make your own with recipe below)
Grated parmesan cheese, to sprinkle on top of prepared fish

Preheat oven to 425 degrees F. Lightly grease a baking dish.

Place slices of fish flat in baking dish. Take a spoonful of pesto sauce (or your clean fingers) and rub it over each piece of fish. Sprinkle a bit of cheese over the top of each fillet. Bake for 10-12 minutes, depending on the thickness of the fish and remove from oven once the cheese turns light golden brown. Serve immediately.

Serves: 6

Pesto Sauce Recipe: (for 2 cups - cut recipe in half, if desired)

2 cups fresh basil leaves, rinsed and patted dry
4 garlic cloves, peeled and chopped
3/4 cup pine nuts or shelled walnuts
3/4 extra-virgin olive oil (prepare sauce to the consistency you prefer)
3/4 cup freshly grated Parmesan cheese (or packaged) (add cheese to taste)
Salt and Black Pepper, to taste

Combine the basil, garlic and nuts in a food processor and pulse to chop. With motor running, add olive oil, drizzling in a slow, steady stream. Turn off motor. Add cheese, salt and pepper. Pulse again to combine ingredients and be careful not to overprocess.

Scrape from bowl and cover until ready to use.

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