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.