Haddock with Pesto Crust
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g fish fillet (s), fresh haddock fillet
- 3 bell peppers, red, yellow and orange
- 2 onion (s), red
- 7 tablespoon olive oil
- 1 bunch parsley, smooth
- 1 bunch basil
- 1 clove garlic
- 50 g almond (s), chopped
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean and wash the peppers and cut into strips. (If you are sensitive to peppers, you should peel or scorch them with a peeler and peel off the skin) Peel the onion, cut into wedges and sauté in 2 tablespoons of oil. Add the pepper strips and cook for another 3 minutes, season with salt and pepper.
- Wash the herbs, shake dry and pluck the leaves off. Roast the almonds in the pan until golden brown. Puree both with the remaining olive oil and season with salt and pepper.
- Rinse haddock under cold water, pat dry and spread the herb paste on top. Spread the vegetables on the pieces of parchment (baking paper approx. 40 x 35 cm) and place the fish on top.
- Seal the parchment paper and twist them together like candy, place on a baking sheet and cook in a preheated oven at approx. 180 ° C for approx. 15 minutes. Serve in the open packet.
- Boiled potatoes or small potato wedges from the pan also taste good.
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