in Italy

Pesto – Fish

updated

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Ingredients for 6 servings:

  • 4 shallots
  • 1 garlic clove(s)
  • 2 tbsp oil
  • 5 tbsp pesto, red
  • salt and pepper
  • chili powder
  • 4 m.-sized tomatoes
  • Fat for the mold
  • 6 portions of cod fillet(s) or pollock fillet (total approx. 800 g)
  • ½ bunch basil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

from the oven

Peel and finely dice the shallots and garlic, and sauté in hot oil until translucent. Stir in the pesto and season the mixture with pepper and chili powder. Wash and slice the tomatoes, then arrange them in a greased baking dish. Wash the fish fillets, pat dry, season with salt, and place them on top of the tomatoes. Brush with the onion pesto. Wash the basil, pick off the leaves, and scatter them over the top. Bake in a preheated oven at 200°C for about 25 minutes. Serve with rice or mashed potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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