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Baked pesto fish with tomato salad
Baked pesto fish with tomato salad
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
"Moist and flavorful fish baked in paper parcels for a delicious main course."
Ingredients:
  • 4 (about 500g) white fish fillets (like ocean perch, blue eye or sea perch)
  • 65g (1/4 cup) pesto sauce
  • 500g fresh tomatoes, coarsely chopped
  • 1/2 small red onion, diced
  • 20.00 ml balsamic vinegar
  • Salt & ground black pepper, to taste
  • 1 lemon, quartered (optional)
Instructions:
  • Preheat your oven to 200C, then prepare four 35cm square pieces of non-stick baking paper.
  • Lay a fish fillet on each piece of parchment paper. Divide the pesto in half, drizzle one portion over the fish, flip the fillets, and then drizzle with the remaining pesto.
  • Seal the paper parcels firmly by folding the edges together. Then, bake on a tray in a preheated oven for 8-10 minutes, or until the fish flakes easily with a fork test.
  • In a bowl, mix together the tomatoes, red onion, olive oil, and balsamic vinegar. Season with salt and pepper.
  • Garnish the fish parcels with the tomato salad and optional lemon wedges before serving.

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