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
- In a mini food processor, blend all the ingredients together
- Leave the pesto’s texture slightly rough (for more interest)
- Spread it over fresh, firm, white-fleshed fish such as sea bass or cod or haddock or tilapia
- Finish with a squeeze of lemon juice
- Place on baking tray and grill or bake in a preheated 220C oven for about 5-6 mins
(All text and photos or images are copyright protected. Please do not reprint any stories, recipes or photographs without the author’s permission.)