Ingredients
fresh fish filets
bottled basil or
sundried tomato
pesto
olive oil
salt and pepper
Directions
Preheat the oven to 425°F.
Place your fish filets (or single filet) on a
foil or parchment-lined sheet and pat dry
with paper towel. Spread a spoonful of
pesto (or the sauce of your choice) over
each filet, and if it seems thick, drizzle
with a little olive oil. Spread with the back
of a spoon (or your fingers) to coat the
surface of each filet. Sprinkle with salt
and pepper.
Cook for 10 minutes per inch of thickness,
until the edge flakes with a fork but the
fish is still moist in the middle. Serves as
many as you like.
Per serving (125 g roasted wild salmon
with ½ tsp. olive oil, salt & pepper):
246
calories, 11.2 g fat (1.9 g saturated fat, 5
g monounsaturated fat, 4.3 g polyunsaturated
fat), 88 mg cholesterol, 0 g
carbohydrate, 31.8 g protein, 0 g fibre.
Originally published in the August/September 2013 issue.
