Baked rockfish with tomatoes and pesto

Name: Baked rockfish with tomatoes and pesto
Cook time: 30 min
Total time: 30 min
Ingredients: rockfish or other whitefish fillet — 800 g; salt by taste; grape tomatoes — 160 g; feta cheese — 60 g; small bunch of basil — 20 g; garlic — 1 clove; walnuts or pecans — 30 g; salt by taste; vegetable oil — 60 g

30 minutes

Easy

This is an incredibly delicious baked fish. Juicy fish flesh, sweet and sour tomatoes and bright pesto. And a little salty cheese as an accent. It's fresh in taste and light in calories.

You can use any white fish. The main thing is that it must be of good quality.

I bake this dish in portions in parchment boats - this way all the juices remain in the dish, and it looks presentable on a plate. But in general, of course, you can bake the ingredients in one layer on a baking sheet and divide it into portions after cooking.

Main Courses

01.08.2023

Ingredients for 4 portions:

Base

rockfish or other whitefish fillet

800 g
salt by taste
grape tomatoes

160 g
feta cheese

60 g

Pesto

Recipe:

Source: https://tanyachef.com/recipe/baked-rockfish-with-tomatoes-and-pesto/

Prepare pesto. Combine basil leaves, vegetable oil, nuts, garlic and salt to taste in a glass. Grind with a blender until smooth. You can also use food processor for this.

Cut tomatoes into 2-4 parts depending on size. Crumble the cheese using a fork.

Remove the bones from the fish fillet. Cut into medium-sized pieces and put on parchment, season with salt. Fold the edges of the parchment and twist the ends to make a “boat”.

Pour some pesto over the fish, add crumbled cheese and tomatoes.

Bake it in the oven preheated to 200°C for 15-20 minutes. The exact time will depend on the size of the fish pieces. I had rather thick ones, so I baked for 20 minutes. If your oven has a convection mode, turn it on.

Serve. Drizzle with lemon juice if desired.