White fish in a spinach and basil pesto

Frozen fish actually cooks pretty well and is worth keeping in the freezer for those days when the cupboards look bare! This recipe tarts up basic white fish and adds tons of flavour. I love pesto but hubby’s not a fan so I guess it’s a love it or hate it thing. Baby (now 8 months old) was definitely in the love it camp!!


White fish of your choice- I’m using frozen Basa fillets

25g Fresh basil

25g baby leaf spinach

1 large clove of garlic

The peel of 1/2 lime

1 large tablespoon of lime juice

25g pine nuts

50ml extra virgin olive oil

25g Parmesan or similar cheese

Salt & pepper


Remove any stalks from the basil and spinach. Grate the lime peel and roughly chop the garlic

In a food processor blend the spinach and basil into a pulp

Heat a frying pan (no oil) and add the pine nuts

Keep stirring for around 3mins until they look toasted

Add the roasted pine nuts to the food processor along with the lime peel, garlic and a little salt & pepper. Whizz everything together.

Add the lime juice and olive oil and mix again

Grate the Parmesan and add to the mix. Blend again.

You can pop your pesto in the fridge for up to 6 days so can do this part as far ahead as you like!

Put the fish fillets in a large, deep pan and cover with milk or a mixture of milk and water. Bring to the boil and reduce to a simmer. Frozen fillets will take 10-12minutes whilst fresh ones only take 3-5mins to poach.

Remove the fish from the pan and pour away the milk. Give the pan a quick rinse.

Now add the pesto to the pan and put it back on the heat

Once the pesto has warmed through pop the fish back into the pan and cover with the pesto on both sides.

Serve with roasted Mediterranean roasted vegetables!

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