Baked fish with tomato pesto
SERVES 4 PREPARATION: 15 MIN COOKING: 15 MIN
4 single-serving fish fillets or 2 larger ones salt and freshly ground pepper
60ml (¼c) sunflower seeds 60ml (¼c) sun-dried tomatoes
1 garlic clove, crushed
15ml (1T) lemon juice
60ml (¼c) olive oil
3 large tomatoes, sliced 20g rocket
15ml (1T) olive oil
Preheat the oven to 230°C. Line a baking sheet with foil and spray with non-stick spray.
1 FISH Arrange the fish on the prepared baking sheet and season with salt and pepper.
2 PESTO Toast the sunflower seeds in a dry pan until they begin to change colour. Transfer to a bowl to cool.
3 Pulse the sunflower seeds, sun-dried tomatoes and garlic together in a food processor until almost smooth. Add the lemon juice and olive oil and pulse again. Season with salt and pepper.
4 Spread the pesto over the fish and bake for 15 minutes or until done.
5 SALAD Mix the tomato slices, rocket and olive oil lightly and serve with the fish.