Pesto Marinated Fish Recipes
PESTO & OLIVE-CRUSTED FISH
A great way to pep up fish for a healthy, quick, mid-week meal.
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6. Mix the pesto, lemon zest and olives together, then stir in the breadcrumbs.
- Lay the fish fillets on a baking tray, skinside down, then press the crumbs over the surface of each piece. Bake in the oven for 10-12 mins until the fish is cooked through and the crust is crisp and brown.
Nutrition Facts : Calories 219 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 30 grams protein, Sodium 1.14 milligram of sodium
GRILLED FISH FILLET WITH PESTO SAUCE
Steps:
- Heat the Philips Airfryer to 180C.
- Brush the fish fillets with the oil and season with pepper & salt. Place in the cooking basket of the Airfryer and slide the basket into the Philips Airfryer. Set the timer for 8 minutes.
- Pick the basil leaves and place them with the garlic, pine nuts, Parmesan cheese and olive oil in a food processor or pestle and mortar. Pulse or grind the mixture until it turns into a sauce. Add some salt to taste.
- Place the fish fillets on a serving plate and serve them drizzled with the pesto sauce.
Nutrition Facts : Calories 1301.8 calories, Carbohydrate 3.1 g, Cholesterol 58.3 mg, Fat 123.5 g, Fiber 1.1 g, Protein 43.3 g, SaturatedFat 17.8 g, Sodium 1773.2 mg, Sugar 0.3 g
PESTO SALMON
This salmon recipe is so simple and yet extremely impressive; I often serve it to company or on special occasions and I'm always asked for the recipe. I serve it with angel hair pasta (lightly tossed with fresh herbs and olive oil), a basic spring mix salad with vinegarette, and a crusty, hearty garlic bread - enjoy!
Provided by Blon-Dish
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Lightly coat a baking pan with cooking spray.
- Place each salmon fillet in the baking pan and drizzle with olive oil.
- Apply freshly ground pepper to taste over each fillet.
- Gently spread pesto sauce over each fillet.
- Sprinkle parmesean cheese over each fillet.
- Optional: Place plum tomatoes slices on each fillet and sprinkle with a bit of additional parmesean cheese.
- Bake prepared salmon fillets in a 350 oven for approximately 20 minutes or until fish flakes easily with fork.
Nutrition Facts : Calories 512.3, Fat 24.7, SaturatedFat 5.3, Cholesterol 176.4, Sodium 404.4, Carbohydrate 0.5, Sugar 0.1, Protein 68.2
PESTO MARINATED FISH
This recipe is a combination of fresh herbs, nuts and fish. Food that i really love . Please try and enjoy, I hope :)
Provided by Swirling F.
Categories < 30 Mins
Time 20m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- 1. Season the cod with salt and pepper.2. Place the basil, parmesan, walnuts, garlic, grated lemon plus lemon juice and oil in a food processor and process until finely chopped.
- 3. Spread the marinade over each piece of the fish. Cover and chill for a minimum of 2 hours.
- (I always leave them overnight in the fridge).
- 4. Place fish on to a separate tinfoil squares. Cut the butter into small cubes and place over the fish.
- 5. Loosely fold the foil over the fillets to enclose the fish and to make a parcel.
- 6. Cook over medium-high heat for about 10-15 minutes.
Nutrition Facts : Calories 463.9, Fat 33.9, SaturatedFat 9.5, Cholesterol 101.2, Sodium 354, Carbohydrate 3.1, Fiber 1, Sugar 0.5, Protein 37.1
EASY BAKED FISH WITH GARLIC AND BASIL
Easy, tender baked fish infused with garlic and basil. The secret to this juicy fish is in the quick fish marinade with a few spices, garlic, fresh basil, a little citrus and extra virgin olive oil. Serve it with lemon rice and my big white bean salad or any bright salad you love!
Provided by Suzy
Categories Fish and Seafood
Time 25m
Number Of Ingredients 11
Steps:
- Pat fish fillet dry and season with salt and pepper on both sides.
- Place the fish in a large zip-top bag. Add the oregano, coriander, paprika, minced garlic, basil, extra virgin olive oil and lemon juice. Zip the bag shut and massage to be sure the fish is evenly coated in the marinade. Marinated for 30 minutes or up to 1 hour in the fridge (see notes).
- Heat oven to 425 degrees F.
- Arrange bell peppers and shallots in the bottom of a 9 x 13 baking dish. Place the fish on top and pour the marinade over it.
- Bake in heated oven for 15 minutes or until fish is done and flakes easily.
Nutrition Facts : ServingSize 5.4 ounces, Calories 280 calories, Sugar 1.4 g, Sodium 492.5 mg, Fat 16.2 g, SaturatedFat 2.5 g, TransFat 0 g, Carbohydrate 5.9 g, Fiber 0.8 g, Protein 28.8 g, Cholesterol 74 mg
BASIL-MARINATED FISH
Combined with oil, a sprinkling of other herbs and a little zesty lemon peel, basil vinegar makes a delightfully mild and pleasant fish marinade for orange roughy or halibut.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the vinegar, oil, herbs, garlic, lemon zest, salt and pepper. Add fillets; turn to coat. Cover and refrigerate for 30 minutes, turning once or twice. , Drain and discard marinade. Lightly oil the grill rack. Grill fillets, covered, over medium-hot heat or broil 4 in. from the heat for 7-10 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 145 calories, Fat 8g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 366mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges
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- Grab a glass baking dish (8 or 9-inch square) and squeeze in the juice from one lemon half. Add the oil, garlic cloves, salt, and pepper. Whisk with a fork to blend. Add the cod to the baking dish and turn several times to coat. Let it stand for 15 minutes.
- In the work bowl of a food processor, add the lemon zest and the juice from the other lemon half. Add the basil, pine nuts, garlic, salt, and pepper. Process until finely chopped. While the machine is running, slowly drizzle in the olive oil. Process until thoroughly combined.
BAKED FISH WITH OLIVE PESTO | RECIPE - RACHAEL RAY SHOW
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PESTO-MARINATED STRIPED BASS WITH WARM TOMATOES RECIPE ...
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Servings 4Total Time 41 mins
- In a small bowl mix the marinade ingredients. Place the fillets on a sheet pan and spoon the marinade over the fillets. Allow the fish to marinate at room temperature for about 20 minutes while you preheat the grill.
- Using a spatula, transfer the fillets from the sheet pan directly to the grill and discard any remaining marinade left on the sheet pan. Arrange the tomatoes on the grill pan in a single layer and grill the fish and tomatoes over direct medium heat, with the lid closed as much as possible, until the fish is just opaque at the center and the tomatoes are warm and have collapsed, about 6 minutes, turning the tomatoes once or twice. Do not turn the fish. Remove from the grill and serve the fillets warm with the tomatoes.
TOP 10 WAYS TO USE UP PESTO - BBC GOOD FOOD
From bbcgoodfood.com
Estimated Reading Time 5 mins
- On pizza. While we naturally reach for a bag of pasta when it comes to cooking with pesto, it also works dotted onto a pizza base. This summery vegetarian recipe combines it with creamy goat’s cheese, aubergine and fresh basil.
- In a dip. Take some soft cheese, a handful of breadsticks and a couple of tablespoons of pesto and you have the makings of the world’s easiest dip. The combination of creamy basil dip and crunchy crudités will see it gobbled up in minutes.
- In mash. Stir a few tablespoons though a classic mashed potato and serve with sausages and cherry tomatoes for a hearty midweek supper. Or, go off-piste with a chunky bean mash – cannellini beans are healthy, thrifty and plentiful, but butter beans or borlotti beans are good substitutes.
- As a marinade or dressing. Use your initiative when adding pesto to meat, fish or vegetables. In some cases, pesto will overpower delicate flavours, while in others it will sing from a blank canvas.
- Omelette. Pesto and eggs are a winning combination, but use the former sparingly as it can really dominate a dish. If you don’t want a green finish, leave the pesto out until the end then dot on top to taste.
- In soup. Give your blends a finishing flavour boost with a swirl of pesto. This healthy vegetable minestrone balances fresh citrusy flavours with this creamy green sauce.
- In a stew. Chicken and pesto are natural partners. The basil sauce takes centre stage in this sunny casserole with parmesan dumplings, or liven up a springtime one-pot with a touch of pesto to finish.
- On bread. Spread your green sauce liberally across freshly baked focaccia or crusty sourdough. Purists will enjoy the simple pairing of pesto on toast, but if that’s a bit too much of an unadulterated basil punch, tone it down with sliced tomato – one of pesto’s perfect partners – and cream cheese.
- In breadcrumbs. Kill two birds with one stone and use up stale bread and the last of your pesto by whizzing the two together with lemon and olives, then spread it on chunky white fish and baking.
- In couscous. Notoriously plain couscous takes a lot of dressing up. The strong flavours of pesto will be absorbed by the grains, making it the perfect base for a deli-style salad with your choice of cheese, vegetables and meat.
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- The day before serving, mix the pesto with the lemon juice and salt. Pour into an 8 x 8 inch baking dish or medium bowl. Put the breasts in the marinade and toss to coat completely. Cover and refrigerate overnight or for at least 6 hours.
- Put chicken breasts on the well-oiled rack of a hot grill. Cook for about 20 minutes. Serve hot, at room temperature, or cold for a picnic.
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