Pesto Crusted Fish.
This lunchtime meal is a great alternative to your typical seafood dishes. The variety of vegetables as part of this recipe is sure to make a colourful, vibrant meal that is nutritious and tastes GOOD.
RECIPE
Makes: Enough for one
Time to Make: Forty five minutes
Difficulty Rating: Easy
INGREDIENTS
1 Fillet White Fish (e.g. Sea Bass)
1 tbsp Pesto
1 tbsp Each Almonds & Pistachios – Ground finely in a food processor or crushed with a rolling pin
Salad Leaves or Lettuce – as much as you want
2-3 Cooked Beetroot
2-3 Handfuls Broccoli
1 Carrot Grated
3-4 Handfuls Cherry Tomatoes
METHOD
Spread the pesto across the top of the fish fillet and top with the crushed nuts
Bake in a tray with the tomatoes at 160C for 20-25 minutes until the nuts are golden and the fish is cooked through
In the meantime, boil the broccoli for 6-8 minutes, drain, and then mix together with the salad leaves/lettuce, beetroot and grated carrot
Serve the salad on a plate. and top with the cooked fish and roasted tomatoes