Pesto Olive Crusted Fish Recipes

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PESTO & OLIVE-CRUSTED FISH



Pesto & olive-crusted fish image

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

2 tbsp green pesto
finely grated zest 1 lemon
10 green olives , pitted and roughly chopped
85g fresh breadcrumb
4 white fish fillets, such as cod or haddock

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

PESTO-CRUSTED SALMON FILLET WITH CITRUS-SOY SAUCE



Pesto-crusted Salmon Fillet with Citrus-Soy Sauce image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 31

6 (6-ounce) salmon fillets, boneless and skinless
Salt and pepper
Olive oil
Pesto, recipe follows
1/2 to 3/4 cup very fine bread crumbs
1 teaspoon unsalted butter
2 oranges and 2 grapefruits, peeled and segmented
Citrus Soy Sauce, recipe follows
Steamed Spinach Leaves, recipe follows
2 tablespoons pine nuts
1/2 teaspoon chopped garlic
Salt and pepper, to taste
6 cups fresh basil, thoroughly washed and dried
1/2 cup olive oil
1/2 to 3/4 cup fresh bread crumbs
1 tablespoon olive oil
1/2 cup ginger, peeled and thinly sliced
1/4 cup shallots, peeled and thinly sliced
1/8 cup garlic, peeled and sliced
1 cup dry white wine
1/8 cup champagne vinegar
2 tablespoons soy sauce
1 1/2 tablespoons fish sauce
1 cups grapefruit juice
1 1/2 cups orange juice
1/4 cup fresh lemon juice
1 1/2 cups chicken stock, reduced to 1/2 cup
1 cup olive oil
2 pounds loose spinach leaves
2 large baking potatoes, like russets
Clarified Butter

Steps:

  • Preheat oven to 350 degrees F.
  • Heat a 12-inch non-stick saute pan over a high flame. Season the salmon fillets with salt and pepper. Add a small amount of oil to the pan and sear both sides of the salmon quickly, just a few seconds on each side, leaving the fish very rare. Remove the pan from the heat, and place the fish on a work surface. Wipe out the pan and reserve for later use.
  • Spread a 1/4-inch layer of pesto evenly over 1 side of the fillet. Sprinkle the top of the pesto with a light, thin dusting of fresh bread crumbs. Carefully invert each fillet into the pan and place it over a medium flame. Toast the bread coating, adding tiny bits of butter to the pan that will melt into the salmon underneath. Once the bread is toasted (after about 1 minute), place the pan in the oven for about 3 minutes, just to heat the fish through.
  • To serve, mound 1/6 of the spinach in the center of a warm dinner plate. Invert 1 salmon fillet onto the spinach, crust-side up, and ladle citrus soy sauce around the sides. Place 1 orange segment on top of 1 grapefruit segment in the sauce at 3 different points on the plate.
  • In the bowl of a food processor place, pine nuts, garlic, salt, and pepper. Add the basil and process again. With the motor running, add the oil in a stream slowly, scraping down the sides of the bowl occasionally. Add bread crumbs a little at a time, just enough to make pesto spreadable. Process and repeat until the pesto is the right consistency. Remove from food processor and set aside until ready to use.
  • In a non-reactive saucepan, saute the ginger in 1 tablespoon olive oil for 1 minute over medium heat. Add the shallot and garlic and continue cooking for 1 minute longer. Deglaze the pan with white wine, champagne vinegar, soy sauce, fish sauce, and all 3 fruit juices. Reduce the liquid volume down to 1 cup. Add the chicken stock, bring it to a boil, and cook another 3 minutes. Strain, pushing on the solids to extract as much liquid as possible, and place the liquid into a blender or food processor. With the motor running on low, add the remaining olive oil in a slow stream until all the oil is incorporated.
  • Wash spinach thoroughly and drain, leaving some of the water clinging to the leaves. In a 12-inch saute pan over medium heat, saute the spinach in a small amount of olive oil until it is wilted, 1 to 2 minutes. Drain excess moisture, season with salt and pepper.
  • Preheat oven at 350 degrees.
  • Peel potatoes and slice thin in a criss-cross cut on the zig-zag part of the mandolin. Lay out the slices on a baking sheet. Brush with clarified butter and bake until crisp, about 12 minutes.

PARMESAN-PESTO CRUSTED FLOUNDER



Parmesan-Pesto Crusted Flounder image

My son loves fried flounder but I wanted something a little more elegant and grown-up than breaded flounder but still very simple and this filled the bill! I served this with my Honey & Balsamic Portabello Mushrooms as a sauce to go with it.

Provided by Norelllaura1

Categories     < 30 Mins

Time 18m

Yield 2 serving(s)

Number Of Ingredients 8

1 -1 1/2 lb flounder fillets
1 tablespoon pesto sauce
1/4 cup parmesan cheese, freshly grated the boxed stuff is awful
1 cup breadcrumbs, I use the italian style
1 garlic clove, minced very fine
1 shallot, minced very fine
1 tablespoon extra virgin olive oil
Pam cooking spray

Steps:

  • Combine the bread crumbs and parmesan cheese and set aside.
  • Saute the garlic and shallot until translucent in the olive oil, and add to bread crumbs and parmesan mixture.
  • Spray fillets lightly with pam on one side, turn over and spread a thin layer of pesto on other side.
  • Press the bread crumb mixture gently onto the fillets (both sides).
  • Broil in oven for about 3-4 minutes each side, or until fish flakes easily and crumb mixture is golden.
  • Serve with Honey Balsamic Portabello Mushroom Sauce and enjoy!

Nutrition Facts : Calories 495.3, Fat 17.6, SaturatedFat 4.8, Cholesterol 113.2, Sodium 1260.5, Carbohydrate 41.5, Fiber 2.5, Sugar 3.5, Protein 40.6

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