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

• CourseFish and Shrimp

Servings

4 servings

Servings 4 servings

One-Pan Pesto Crusted Fish with Mushrooms, Asparagus and Potato Print Recipe CourseFish and Shrimp Servings 4 servings Servings 4 servings

Ingredients

• 3/4 cup Pesto
• 1 1/2 lb fish fillet (I used halibut, but have also used salmon and trout)
• 1 lb mushrooms washed and cut in quarters
• 8 oz new potatoes washed an cut in quarters
• 1 lb asparagus washed, ends trimmed and cut in 2 inch pieces
• 1 tablespoon garlic minced
• 3 tablespoons olive oil
• 1 teaspoon Celtic sea salt

Adjust servings: servings

Units:MetricUS Imperial

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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