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Friday, 26 April 2013

Pesto Fish

"This recipe is part of a collection for my father, who is a heart patient and loves interesting food. So,not only is it really healthy, but as its marinated and grilled with pesto sauce, its a treat which ticks all the right boxes..."

Ingredients:

  • 6 white fish fillets (around 300 grams)
  • 3 tbsp pesto 
  • 6 tbsp breadcrumbs
  • 1 tbsp lime zest
  • 3 tbsp olives (sliced)
  • 1 tbsp chilly flakes
  • 1 tbsp olive oil
  • 1 - 2 tbsp brine from the olives
  • Salt and Pepper to taste

Method:

  1. Mix all the ingredients excepting the fish and the brine
  2. Add as much brine as is required to make a sticky coating
  3. Coat the fish on all sides with pesto mixture, cover the fish with cling film and leave it in the fridge for between 1 - 3 hours.
  4. Pre-heat the oven at 180 degrees C
  5.  Lightly oil a baking tray and layer the fish
  6. Bake the fish for 10 - 12 minutes till they are brown and crispy ( in the middle shelf)
  7. Eat hot sprinkled with some lime juice

Notes:

  • Do leave the fish with the pesto coating for at least 1 hour, as then it absorbs all the flavours.
  • I use whole wheat bread crumbs, fresh or dried, either will work well.