Easy!
Moderate
Serves:4people
Serving Size:1 (4-ounce) piece
Baked Fish with Pesto and Tomatoes
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No more excuses—dinner doesn’t get much easier than this. Buy a jar of prepared pesto sauce, and you’ll be able to throw this recipe together even after a tough day at work. Look for fish on sale or flash-frozen fillets, which are often less expensive than fresh. The thickness of the fish affects the cooking time, so adjust accordingly.
Tools:8x8-inch baking dish, measuring cups and spoons, knife and cutting board, aluminum foil
| Prep Time | |
| 10 minutes |
| Cook Time |
| 20-25 minutes |
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Ingredients
- 1 pound white fish fillets (cd, flounder, tilapia, snapper)
- 1/4 cup broth or white wine
- 4 teaspoons pesto
- 1 medium tomato or 12 cherry tomatoes
- 2 tablespoons grated Parmesan cheese
- ground black pepper to taste
Servings: people
Units:
Instructions
- Preheat oven to 375°F. Spray or rub oil into an 8x8-inch baking dish.
- Cut fish into four pieces. Place evenly in baking dish.
- Pour broth (or wine) over fillets.
- Spread a teaspoon of pesto sauce over each piece of fish.
- Chop tomato (or cut cherry tomatoes in half), then scatter on top.
- Sprinkle Parmesan cheese on top and season with pepper.
- Cover with foil and bake 10 minutes. Uncover and bake 10 to 15 more minutes, or until the fish is opaque and flakes when pierced with a fork.
Recipe Notes
*Tip: If using thin fillets like flounder, you can roll up each one so they’ll fit into the dish and look pretty too! To roll, place the fillet on a plate or cutting board with the pointed end away from you. Spread some pesto on top of each fillet, then roll up starting at the end closest to you. Place in the baking dish, seam-side down. Pour broth over fish, then top each roll with a small dollop of pesto and spread to cover the top. Continue per recipe directions.
VARIATION:
- Substitute 1/4 cup chopped, marinated artichoke hearts and 1 tablespoon capers for pesto. Spoon equal amounts over each piece of fish. Top with Parmesan then season with pepper.
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