Ingredients
- Serves 1 (multiply recipe for additional serves).
- 200g fillet of fish, bones removed
- 1 Tbsp fennel frond pesto per fillet (depending on size)
- 1 lemon
- Sea salt flakes.
EASY BAKED FISH WITH FENNEL FROND PESTO
Method
- Preheat the oven to 200C Place a layer of greaseproof paper on to a baking tray
- Place the fillet of fish on top and spread over the pesto, a little squeeze of lemon and a pinch of salt
- Bake on the top half of the oven for 5 minutes, depending on the thickness of the fillet
- Just remember that fish cooks fast and will dry out if overcooked
- Remove when cooked and serve with fresh lemon wedges
Comments
This pesto will go beautifully with all types of fish.
Thanks to HARBOUR FISH – fillets of fish, and to BRYDONE ORGANIC GROWERS – fennel and fronds for providing the ingredients used in the demonstration at the market
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