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Roasted Fillet with Walnut and Parsley Pesto
Courtesy of UK Seafish Authority
Servings: 4
Prep Time: 10 Min.
Cook Time: 30 Min.
What you need:
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2 - 3 lb. whole sea bass, perch, barramundi, or snapper, cleaned

Parsley Pesto:
1/4 c. walnut pieces, toasted
4 green onions, chopped
1 clove garlic, crushed
2 Tbsp. parsley, chopped
4 Tbsp. olive oil
lemon/lime rind, for garnish
salt and pepper, to taste
What to do:
1. Preheat oven to 425ºF.
2. To make pesto, place toasted walnuts, spring onions, garlic, parsley and olive oil into a food processor. Blend until smooth. Season and transfer into a bowl.
3. Rinse fish and dry. Make 3 diagonal slashes across both sides of the fish. Place into a greased roasting pan. Spread the parsley pesto over and inside the fish. Bake 25-30 min, until the flesh turns white.
4. Serve on a bed of watercress and spring onions.

Courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
Serve with:
Serve on a bed of watercress and spring onions.
Wine pairings:
Sauvignon Blanc, Viognier, Pouilly-Fuissé
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