Lemon pesto fish

Pilbara News - - Lifestyle -

Prepa­ra­tion: 10 min­utes Cook­ing: 8 min­utes Serves: 4


1⁄4 cup fresh basil leaves, roughly chopped

6-8 fresh spinach leaves, torn

1 tbsp grated Parme­san cheese

2 tbsp pine nuts

2 cloves gar­lic, crushed

1⁄4 cup olive oil

1⁄4 cup white wine

1 tsp finely grated lemon rind

4 fish fil­lets

Freshly ground black pep­per to taste


Com­bine basil, spinach, parme­san, pine nuts and gar­lic in a food pro­ces­sor to form a smooth paste. With the ma­chine run­ning slowly, grad­u­ally pour in the oil and wine. Add lemon rind. Blend un­til the mix­ture is well com­bined and thick. Brush a heavy-based, non-stick fry­ing pan with a lit­tle olive oil to cook fil­lets. Add pep­per to fish. Cook for about 4-5 min­utes each side, or un­til fish flesh flakes. Serve fish fil­lets im­me­di­ately, topped with lemon pesto. Ac­com­pany with whole baked pota­toes and a green salad.

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