Haddock with pesto crust

Ingredients for 3 servings:

• 500 g fish fillet(s), fresh haddock fillet
• 3 bell peppers, red, yellow and orange
• 2 onions, red
• 7 tbsp olive oil
• 1 bunch of flat-leaf parsley
• 1 bunch of basil
• 1 clove(s) garlic
• 50 g almond(s), chopped
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

steamed in a parchment packet

Clean and wash the bell peppers and cut into strips. (If you are sensitive to bell peppers, peel them with a vegetable peeler or flame them and remove the skin.) Peel the onion, cut into wedges and sauté in 2 tablespoons of oil. Add the bell pepper strips and sauté for another 3 minutes, season with salt and pepper. Wash the herbs, shake dry and pick off the leaves. Roast the almonds in a dry pan until golden brown. Puree both with the remaining olive oil and season with salt and pepper. Rinse the haddock under cold water, pat dry and spread the herb paste on top. Arrange the vegetables on the pieces of parchment (baking paper approx. 40 x 35 cm) and place the fish on top. Seal the parchment paper and twist them together like a candy, place them on a baking tray and cook in a preheated oven at approx. 180°C for approx. 15 minutes. Serve in the opened package. This goes well with boiled potatoes or small potato wedges from the pan.