Fish and Pesto Sandwiches

By mangia_g2

Ingredients

• Pesto:
• 2 cups fresh basil, packed
• 1/2 cup grated Parmesan or Romano cheese
• 1/2 cup olive oil
• 1/3 cup pine nuts or walnuts
• 3 medium-sized garlic cloves, minced
• salt and pepper to taste
• Sandwich:
• zest of 1 lemon
• 4 tilapia or cod fillets
• 1 pack prosciutto
• 4-5 bunches cherry tomatoes on the vine
• 5 sun dried tomatoes
• 2 garlic cloves, finely sliced
• 1/2 cup black olives
• 1 chili pepper, finely sliced

Preparation

Step 1

Preheat oven to 350.

Put pesto ingredients in a blender and whiz until ground.

Stir lemon zest into the pesto, then sandwich the fish fillets together with the pesto sauce, ending up with 2 sandwiches.

Wrap the fillets with the prosciutto and set aside.

Put cherry tomatoes, sun dried tomatoes, garlic, olives and chili pepper in a roasting pan and roast for around 25 minutes, until the tomatoes have softened and become juicy.

Add the fish on top of the tomatoes, and put back in the oven for a further 20-25 minutes.

Serve warm.