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Fish fillet with red pesto

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Ingredients for 4 servings:

  • 80 g tomatoes, dried, preserved in oil
  • 10 g garlic
  • 40 g olive oil
  • 35 g almonds
  • 35 g Parmesan
  • 800 g cod fillet(s)
  • some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Finely grate the Parmesan and almonds. Peel and press the garlic. Chop the sun-dried tomatoes slightly smaller. Blend all ingredients, except the fish, in a food processor or with an immersion blender until you have a pesto. Season the fish fillet, cover with the pesto, and bake in the oven at 140°C (284°F) for about 15 minutes.

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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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