What makes this recipe is the Lemon Pesto on top. We make pesto all the time at our house and are constantly mixing and matching it. This one has cilantro, basil and lemon zest in it…so much flavor in one little topping. You can really grill/broil/bake any kind of fish you like for this pesto. We baked up a nice piece of sockeye salmon and then placed it on a bed of brown and wild rice and called it a day. Easy as that!
This recipe serves four.
1 cup of cilantro leaves (loosely packed, not chopped)
1 cup of basil leaves (loosely packed, not chopped)
1 cup of toasted almonds (just toast them in a clean, dry skillet for about 3 minutes)
2 garlic cloves
1 cup of grated Parmesan cheese
the zest of one lemon (plus a bit more for garnish)
1/2 cup to 1 cup of Extra Virgin Olive Oil (EVOO), plus a bit more for the fish
1 large piece of fish that you can divide into four pieces or four separate fillets (we used sockeye salmon)
salt and pepper
brown and/or wild rice, cooked and ready to go, optional
Preheat oven to 400 degrees.
Line a baking sheet with foil (for easy clean up!) and lightly spray with cooking spray. Set aside.
In the bowl of your food processor, place the first six ingredients. Cover and turn on to zip the ingredients around. As they’re zipping around, slowly pour your EVOO down into the food processor and you’ll see your pesto begin to form. Slowly add the EVOO. You’ll keep pouring it in there until the pesto reaches a desired consistency. Since this is a garnish on top of fish, I prefer my pesto to be thicker rather than thinner (which is how I like it for a pasta sauce). Stop the food processor when you think it’s ready to go. Scrape the pesto into a bowl and reserve.
Meanwhile, take your salmon and pour a bit of EVOO down on top along with a nice sprinkle of both salt and pepper. Place the salmon on your prepared baking sheet and pop in the oven for about 12 to 15 minutes (depending on how well done you like your fish).
When you think your fish has finished cooking to your likeness (some people really love their salmon hardly cooked) remove from oven and serve over a bed of rice. Top your fish with the pesto and then add one more garnish of lemon zest to complete.
Um, easy, right?! Your boring fish night just got extra fantastic!