One-Pan Pesto Crusted Fish with Asparagus and New Potatoes

Pretty colors, wonderful flavor and texture, AND nutrient-rich. This recipe also reduces the number of prepping bowls, pots and pans in preparing dinner, truly a one-dish meal. Well, I serve it with a salad so I guess it is a two dish meal. It can be a simple romaine and pea salad with CMF Basic Salad Dressing

Other salad options could be  Spinach and Orange Salad with Black Olives

or Kale, Apple and Cranberry Salad with Pumpkin Seeds 

To jump start another meal, I’ll add another 1/2 lb of fish. The leftovers (fish, asparagus and potatoes) can be tossed into a green salad and/or quinoa. Or made into a wrap with a hummus/bean spread of mashed avocado.

Variations

  • Pesto happens a lot in my kitchen pending what fresh herbs are growing: cilantro, arugula, mint, kale or a mix of herbs: parsley/basil/mint; cilantro/cilantro etc. I experiment with whatever I have on hand. It’s a great way to use up herbs that are at risk of going bad
  • Instead of asparagus, use green beans or broccoli (cut broccoli into 1-inch segments)
  • I’ve used a variety of potatoes: red-skinned, fingerling, Yukon, even sweet potatoes. I cut them into 2-inch chunks, leaving the skin on if they’re organic. If not organic, I peel the potatoes.
  • Instead pesto on the fish, I thin the pesto with add 1 – 2 tablespoons of fresh lemon, or even water and mix into the vegetables. In that case, I brush the fish with olive oil and place lemon slices on it
One-Pan Pesto Crusted Fish with Asparagus and New Potatoes
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Servings
4 servings
Servings
4 servings
One-Pan Pesto Crusted Fish with Asparagus and New Potatoes
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Adjust servings: servings
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Instructions
  1. Preheat oven to 400.
  2. Mix olive oil with minced garlic.
  3. In a roasting pan toss new potatoes with 1 1/2 tablespoons of the garlic olive oil.
  4. Place in oven and bake 15 minutes.
  5. Meanwhile, toss asparagus with remaining garlic olive oil and spread pesto over fish fillet with pesto.
  6. Remove roasting pan from oven, add asparagus to roasting pan. Make a space in the center of the potatoes and asparagus and place fish fillet there. Put roasting pan back in the oven and bake 15 minutes.
  7. Test fish to make sure it is cooked in the middle (trout cooks faster than salmon which cooks faster than cod), if not bake another 3 – 5 minutes or until done.
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One-Pan Pesto Crusted Fish with Mushrooms, Asparagus and Potato

I like this meal because it reduces the number of prepping bowls, pots and pans, but also because of the wonderful flavors and textures, with the added bonus that it is nutrient-rich.

I used my  Cilantro Pesto but it can be any pesto, even store-bought pesto.  Pesto happens a lot in my kitchen pending what fresh herbs are growing in my pots: cilantro, arugula, mint, kale or a mix of herbs: parsley/basil/mint; cilantro/cilantro, experiment with what you have on hand; it’s a great way to use up herbs that are on the verge of going bad.

This recipe can be changed up a couple of ways:

  1. Instead of asparagus, use green beans or broccoli (cut the broccoli into 1 inch pieces to it cooks in the same time
  2.  If new potatoes are not on hand, use any other potato; just make sure to cut bite-size. Use sweet potatoes instead for brighter color and added nutrition. If using organic, I scrub well and leave the peel; if they are not organic, I peel the potatoes
  3. Instead of spreading the pesto on the fish, add a tablespoon or two of fresh lemon, or even water to the pesto and toss into the vegetables, mix well. Simply brush the fish with olive oil and place lemon slices on it.

Left overs make great wraps/burritos. I keep frozen whole wheat tortillas in my freezer to easily make lunch out of leftovers.

Jump start another dinner with this effort

  • Double the recipe on vegetables and toss with spinach, edamame or white beans and a balsamic vinaigrette the next night
  • Or scramble 6 eggs, mix in the vegetables, generously brush an oven-proof skillet with olive oil  and cook the frittata on the stove top until it begins to set. Sprinkle 2 tablespoons of shredded Parmesan cheese on top and finish cooking it in an oven preheated to 350. Serve with a green salad
  • Make a double batch of pesto and for dinner the next night, make Pasta with Pesto and White Beans
One-Pan Pesto Crusted Fish with Mushrooms, Asparagus and Potato
Print Recipe
Servings
4 servings
Servings
4 servings
One-Pan Pesto Crusted Fish with Mushrooms, Asparagus and Potato
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Preheat oven to 400.
  2. Mix olive oil with minced garlic.
  3. In a roasting pan toss mushrooms with new potatoes, drizzle in garlic olive oil and toss well. Place in oven and bake 10 minutes, mix well and bake another 15 minutes.
  4. Meanwhile, make pesto and cover top of fish fillet with pesto.
  5. Remove roasting pan from oven, add asparagus and toss well. Make a hole in the center of the vegetables and place fish fillet in center. Put roasting pan back in the oven and bake 15 minutes.
  6. Test fish to make sure it is cooked in the middle (trout cooks faster than salmon which cooks faster than halibut), if not bake another 3 – 5 minutes or until done.
Recipe Notes

A Color My Food original recipe

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Pasta with White Beans, Pesto and Sun-dried Tomatoes

Pasta is not my choice; white flour pasta has so little nutrition. But sometimes whole-wheat pasta is on our weekly menu because my family loves it.

This recipe enhances the nutritional value of pasta with beans and spinach, the pesto adds an antioxidant boost and makes it simply delicious; try Cilantro Pesto, or the Arugula Pesto. In a hurry I’ve also used store-bought pesto.

Serve with the Mixed Green Salad with Pecans and Cranberries and dinner is ready.

Variations:
• Use 1/4 cup sunflower seeds of Parmesan cheese for a vegan meal
• Use roasted red bell peppers instead of sun-dried tomatoes for a different taste and texture

Pasta with White Beans, Pesto and Sun-dried Tomatoes
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Pasta with White Beans, Pesto and Sun-dried Tomatoes
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Bring a large, covered, pot of salted water to boil. Pour in pasta and turn down to medium heat and cook, covered, until pasta is tender but still firm to bite. Drain pasta, reserving 1 cup cooking water.
  2. Heat olive oil in heavy medium saucepan over medium heat. Add garlic, sauté 2 minutes. Add sun-dried tomatoes, wine (or broth) and pesto; simmer over medium heat until reduced slightly, about 5 minutes.
  3. Add cannellini beans and spinach and stir until heated through and spinach begins to wilt.
  4. Add pasta and cheese to sauce; toss to coat.
  5. Mix in enough reserved pasta water, 1/4 cup at a time, to moisten. Season to taste with salt and pepper.
Recipe Notes

Adapted from

Epicurious: Pasta with Pesto and White Beans

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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.

 

Fish Fillets with Pesto
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Fish Fillets with Pesto
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Preheat oven to 450°F. Line large rimmed baking sheet with foil; coat with 1 tablespoon extra virgin olive oil.
  2. Arrange fish, skin side down, on prepared baking sheet. Sprinkle with salt and pepper.
  3. Mix remaining tablespoon olive oil with garlic and brush over fish.
  4. Roast fish for 10–12 minutes until it flakes (test it with a fork).
  5. Spread a spoonful of Pesto over each fillet and serve.
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