Baked rockfish with tomatoes and pesto

Baked rockfish with tomatoes and pesto

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 30 minutes

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.

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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.

Bon Appetit!

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