Baked fish with tomato pesto

SERVES 4 PREPA­RA­TION: 15 MIN COOK­ING: 15 MIN

Drum Food - - CONTENTS -

FISH

4 sin­gle-serv­ing fish fil­lets or 2 larger ones salt and freshly ground pep­per

PESTO

60ml (¼c) sun­flower seeds 60ml (¼c) sun-dried to­ma­toes

1 gar­lic clove, crushed

15ml (1T) lemon juice

60ml (¼c) olive oil

SALAD

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.

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