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Red snapper fillet with pesto topping

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Ingredients for 4 servings:

  • 4 fish fillets (red snapper) of 150 g each
  • 2 slices of toast
  • 100 g basil pesto
  • n. B. Pepper, mixed, from the mill
  • 40 pine nuts
  • Grease for the molds

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Wash the red snapper fillets and pat dry. Place them in 4 small, greased casserole dishes (cocottes). Finely grind the toast in a food processor and mix with the pesto. Season the herb crumbs with a little pepper and spread them over the fish. Scatter the pine nuts decoratively over the pesto. Bake in a preheated oven (top/bottom heat: 200°C, fan: 175°C) for 12-15 minutes, depending on the thickness. Plate up and serve.

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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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Red snapper fillet with pesto topping