15-Minute Fish with Parsley Pesto
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 157.0
- Total Fat: 5.3 g
- Cholesterol: 45.7 mg
- Sodium: 99.4 mg
- Total Carbs: 5.0 g
- Dietary Fiber: 0.7 g
- Protein: 23.8 g
View full nutritional breakdown of 15-Minute Fish with Parsley Pesto calories by ingredient
Introduction
We tend to think of herbs as garnishes, but parsley takes a starring role in this fresh pesto. We tend to think of herbs as garnishes, but parsley takes a starring role in this fresh pesto.Number of Servings: 4
Ingredients
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Pesto:
1 bunch flat-leaf parsley, leaves only, chopped
1 garlic clove, minced
2 teaspoons olive oil
1 lemon, zested and juiced
2 tablespoons whole-wheat or panko bread crumbs
1/2 teaspoon black pepper
16 ounces white-fleshed fish fillet, 2 fillets approx. 6-8 ounces each
Tips
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.
Directions
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.
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.
Member Ratings For This Recipe
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CAZLINR
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 - 4/5/12
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CD12187886
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! - 7/22/12
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LANSDOWNE3
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GRACEHM
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MRSKATETHEGREAT
