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White Fish & Pesto Parmesan Bake Recipe

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This recipe for White Fish & Pesto Parmesan Bake is from Lifestyle Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 white fish fillets, about 6 oz. each (I used halibut but you could use cod, tilapia, grouper, or any mild white fish)
3 T pine nuts
2 T Parmesan Cheese
1/4 tsp. finely minced garlic
1 tsp. basil pesto
1 1/2 T mayonnaise
Directions:
Directions:
Preheat oven or toaster oven to 400F/200C. Spray individual casserole dishes with non-stick spray or olive oil (or use one large casserole dish if you don't have individual ones.) Remove the fish fillets from the refrigerator and let them come to room temperature while the oven reheats. (Having the fish at room temperature is very important or it won't cook before the crust topping gets too brown.)

Use a large chef's knife to finely chop the pine nuts and mince the garlic. Mix together chopped pine nuts, Parmesan cheese, minced garlic, basil pesto, and mayo.

Use a rubber scraper to spread the crust mixture evenly over the surface of each fish fillet. Pile it on so all the crust mixture is used.

Bake fish 10-15 minutes, until fish is firm to the touch and crust mixture is starting to lightly brown.
Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
Let the fish come to room temperature while you preheat the oven to 400F/200C. If your pieces of fish have a flatter side, put that side up so it’s easier to spread on the crust mixture.

 

 

 

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