Fish Fillets with Pesto
Fish are excellent sources of protein, vitamins, minerals and omega-3 fatty acids optimal for good health.
However, eating fish is getting complicated because of toxic chemicals, even in farmed fish. Also, wild fish are disappearing from the ocean at alarming rates.
For our health and for the planet, we can help protect fish by asking if it was caught or farmed in environmentally responsible ways. Want to know more? Visit Seafoodwatch
For this recipe, spread a spoonful of Cilantro Pesto or Arugula Pesto on top of each roasted fish fillet before serving.
With the leftover pesto you can make Pasta with Pesto and White Beans
If you are in a crunch for time, you can use store bought pesto.
Or if you’re not in the mood for pesto, brush fillets with extra-virgin olive oil, thinly slice a lemon, place lemon slices down each fillet and roast. Sometimes the tastiest foods is the simplest food.
- 1 1/2 pounds boneless fish fillets
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper coarsely ground
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon garlic peeled and minced
- Pesto
- Preheat oven to 450°F. Line large rimmed baking sheet with foil; coat with 1 tablespoon extra virgin olive oil.
- Arrange fish, skin side down, on prepared baking sheet. Sprinkle with salt and pepper.
- Mix remaining tablespoon olive oil with garlic and brush over fish.
- Roast fish for 10–12 minutes until it flakes (test it with a fork).
- Spread a spoonful of Pesto over each fillet and serve.
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