This is one of my fall-back dinner options when I am short of time, which is fairly regularly. There is always fish in the house, and invariably, some pesto or basil too. A whirl in my mini chopper of some basil, chilli, pecorino, pine nuts and olive oil and voila, a marinade is ready for a dish that will bake or grill in just a few minutes.

This amount will be sufficient for two portions. Served here with fig and mango salad.

  • Basil, large handful of
  • Pecorino, 2 tbsp, grated roughly (parmesan can be used)
  • Garlic, 1 clove
  • Red chilli, 1/2, chopped roughly
  • Pine nuts, 2 tbsp
  • Olive oil, 3-4 tbsp
  • Fish fillets, 2
  1. In a mini food processor, blend all the ingredients together
  2. Leave the pesto’s texture slightly rough (for more interest)
  3. Spread it over fresh, firm, white-fleshed fish such as sea bass or cod or haddock or tilapia
  4. Finish with a squeeze of lemon juice
  5. Place on baking tray and grill or bake in a preheated 220C oven for about 5-6 mins

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