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Baked White Fish with Pine Nut, Parmesan, and Basil Pesto Crust

we really loved this Baked White Fish with Pine Nut, Parmesan, and Basil Pesto Crust from Kalyn’s Kitchen. I used a fresh locally made basil pesto and adjusted the ingredient amounts a little since I had more fish than the recipe called for. Made it with local haddock. Will have to try with another type of fish next time.

Baked White Fish with Pine Nut, Parmesan, and Basil Pesto Crust from Kalyn’s Kitchen

Ingredients:
1lb white fish (I used haddockt but you could use any mild white fish)
4 T pine nuts
3 T Parmesan Cheese
1/4 tsp. finely minced garlic (1 garlic clove)
2 tsp. basil pesto (I used purchased pesto)
2 T mayo (use regular or light mayo, not fat-free)

Instructions:

Preheat oven or toaster oven to 400F/200C. Spray casserole dishe with non-stick spray or olive oil (I use a coconut oil spray) Remove the fish fillets from the refrigerator and let them come to room temperature while the oven reheats. (Having the fish at room temperature is very important or it won’t cook before the crust topping gets too brown.)
Use a large chef’s knife to finely chop the pine nuts and mince the garlic. Mix together chopped pine nuts, Parmesan cheese, minced garlic, basil pesto, and mayo.

Use a rubber scraper to spread the crust mixture evenly over the surface of each fish fillet. Pile it on so all the crust mixture is used.

Bake fish 10-15 minutes, until fish is firm to the touch and crust mixture is starting to lightly brown. Serve hot.

 

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