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White Fish with Pesto Recipe

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This recipe for White Fish with Pesto, by , is from Family Cookbook 2.0, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Rick Lessard



Fish - about 6 oz per person
fresh lemon wedge
1 C. fresh basil
1 large garlic clove
1/4 C pine nuts
1/4 C Parm cheese
1/2 C good EVOO
salt & pepper to taste

1) Preheat oven to 425
2) Add basil, garlic clove, pine nuts and parm to blender. Add EVOO and blend til a nice paste.
3) Have the fish at room temperature, squeeze a light coating of lemon juice and then
spoon a coat of pesto on top of the fish.
4) Cook 10 minutes at 425 F and then broil for one minute until the pesto sizzles.

Personal Notes:
Personal Notes:
This recipe is for any firm white fish (Cod, Snapper or similar). Covering the top of the
fish with the pesto sauce allows for the higher oven temperature. Cook on a baking
sheet with minimal edges (1 max) for a thorough air flow.




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