Fish Fillet with Hot Red Pesto
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g tomato (s), chunky, from the can
- 1 tablespoon olive oil
- 1 clove garlic
- 180 g tomato (s), dried, pickled in oil
- 1 chilli pepper (s), red
- 4 fish fillet (s), e.g. cod, perch, á 180 g
- 2 teaspoons parsley, chopped
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 190 ° C. Drain the pickled tomatoes. Process tomato pieces, oil, garlic, pickled tomatoes and chilli in the food processor to make pesto. Season to taste with salt.
- Apply the pesto to the fish fillets (if the fillets still have skin, place them skin down). Place the fillets on a baking sheet and bake in the middle of the oven for 16 minutes. Take out of the oven and let cool for 1 min. Serve sprinkled with parsley.
- Tip:
- This recipe works not only with fish, but also with chicken or pork chops.
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