Baked White Fish
Typically white fish is made with a batter but, this recipe uses nice little crust with pine nuts, you can't go wrong with this delicious fish recipe.
- 2 white fish fillets, about 6 oz. each (I used halibut but you could use cod, tilapia, grouper, or any mild white fish)
- 3 tablespoon pine nuts
- 2 tablespoon Parmesan Cheese
- 1/4 teaspoon finely minced garlic (1 garlic clove)
- 1 teaspoon basil pesto (I used purchased pesto)
- 1 1/2 tablespoon mayo (use regular or light mayo, not fat-free)
Adapted from kalynskitchen.com
Preheat oven or toaster oven to 400°F. Spray individual casserole dishes with non-stick spray or olive oil (use one large casserole dish if you don't have individual ones). Remove the fish fillets from the refrigerator and let them come to room temperature while the oven preheats (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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