White Fish Fillets with Pesto

15' Medium 12345

For the fish:
2 Turbot fillets weighing approximately 200g
Bertolli EVOO

For the red pesto:
1 Bunch of basil
30g Cashews
20g Parmesan cheese
20g Semi-dried tomatoes
Bertolli EVOO as needed


Step 1

For the turbot: Rub both sides of the fillets with salt and Bertolli EVOO while heating the saucepan.

Step 2

Sear the fillets (first sear the meat, so that it does not shrink and then sear the skin).

Step 3

Place into an oven tray, cover with the pesto and bake the fish in the oven at 180ºC for 5 minutes (depending on the time in the saucepan).

Step 4

For the pesto: Purée all the ingredients together with a bit of oil, while pouring in a small amount of water.

Step 5

Emulsify with more oil, taking care to see that the sauce is thick enough to cover the fish.

Step 6


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