John Myers
Pike Fillet with Pesto
The perfect pike fillet with pesto recipe with a picture and simple step-by-step instructions.
- 4 piece Pike fillet
- 1 Glass Basil pesto
- 2 piece Red peppers
- 2 piece Spring onions fresh
- 2 piece Garlic clove crushed
- Lemon juice
- Flour
- Salt and pepper
- 1 tbsp Butter
- Rosemary fresh
- Since we are going to Wiesbaden to the Kreativ Welt 2012 tomorrow, I didn’t want to go shopping anymore and the freezer had to give out its supplies.
- Let the pike fillet thaw, acidify with lemon juice, season with salt and pepper and then flour. Heat olive oil in a pan and add the butter. Fry the fillet briefly on both sides. Add the crushed garlic cloves and the finely chopped spring onions and rosemary sprigs to the pan.
- Put the fillet and the “side dishes” in a buttered casserole dish and brush with the pesto. Bake in the oven preheated to 180 ° for about 15 minutes.
- Cut the peppers into strips and stew in the pan. Cook the rice as specified.
- Arrange on a plate. “Enjoy your meal”
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