16 ounces white-fleshed fish fillet, 2 fillets approx. 6-8 ounces each
This parsley pesto is called "persillade," from the French word for parsley ("persil"). Usually a mix of chopped parsley and garlic, I bulked mine up with breadcrumbs.
No food processor? Chop the parsley and garlic and stir other ingredients well to combine.
Try it on toasted whole-wheat bread, steamed vegetables, roast lamb or chicken, too.
Pesto: Place the parsley in a small food processor and pulse 6-8 times. Add the remaining ingredients and process until a thick sauce forms. (Sauce will keep in a sealed container for up to one week.)
Fish: Preheat the oven to 400 degrees Fahrenheit. Place a cast iron skillet over high heat. Pat the fish dry with paper towels. Lightly spritz the fish on both sides with non-stick cooking spray. Once the skillet is hot, add the fish to the pan. Cook for 2-3 mintues per side. Top each portion of fish with 1/4 cup of pesto. Transfer the pan to the oven for 5 minutes to warm the sauce. Remember that the pan's handle will get hot in the oven!
Makes 1 cup sauce, 1/4 cup per serving; about 3 ounces cooked fish per serving.
Why do people review or make comments about a recipe they haven't tried? It makes no sense to me because there are so many comments to wade through on a lot of recipes and they are not helpful. That said, we thought the recipe was okay. half of us liked i and half said they didn't like the pesto
I really liked this! Unfortunately, my grocery store and my garden were out of parsley (I know, how often does that happen?), so I asked the store's local chef and he advised me to substitute some fresh baby spinach (for consistency) and preserved fresh parsley in a tube. I had cod and I loved it!
Sorry, but we didn't like this :( I'm not sure why it was made with parsley instead of basil, but I won't be doing that again--it was lacking any of the sweet freshness of basil and just tasted sharp and unpleasant. It mellowed a little in the oven, but not enough.
Gonna make this tonight; I am loving finding different types of PESTO recipes and I appreciated knowing that there is a difference between curly and flat parsley with the flat being the preferred pesto ingredient! going to mix it with pasta!
I didn't have enough parsley, so went 50-50 with basil. The pesto was very tasty. I served it on salmon and found it to be delicious. Not wanting to heat up the kitchen, I used my toaster/broiler to cook it. One of the best way to eat salmon the we have found.
I just made the pesto a couple of days ago, but I added some basil to it and three cloves of garlic instead of one, we love garlic at our house! I didn't have lemon the last time I made this and used a lime instead! It's a great tasting topping for fish and other proteins too.
Why do people comment on a recipe when using a different main ingredient?! So frustrating and a waste of time reading those posts. Let's please discourage comments if using a different main ingredient...or why comment if you haven't tried it yet? "rate a recipe" if you have tried it.
Nice to see a pesto recipe that I would like to try. I'm not very keen on basil, but we both like parsley occasionally. Interesting to see ?hand-diced over the fish in the photo rather than processor sauce!
This was my first time attempting or trying pesto. Didn't care much for the taste of it alone, but once I added it to chicken and cooked it, I think it's a taste that will grow on me. I did add some fresh basil leaves for more flavor. I'm going to try it today with some spaghetti squash.
Very similar to another pesto recipe that I have. I cannot use the bread crumbs as my husband is gluten-intolerant. I've never put bread crumbs in pesto before, not sure I would want to. Would also serve this on chicken instead of fish. Would make a good "pizza sauce" for vegetable gluten-free pizza
This is just what I was needing for supper tonight - a simple way of making plain fish taste great. I would also toss the pesto with linguine and bay scallops for a different dinner, or top boneless, skinless chicken breasts with it before baking.