White Fish Fillets with Pesto
For the fish:
– 2 Turbot fillets weighing approximately 200g
– Bertolli EVOO
For the red pesto:
– 1 Bunch of basil
– 30g Cashews
– 20g Parmesan cheese
– Bertolli EVOO as needed
For the turbot:
Rub both sides of the fillets with salt and Bertolli EVOO while heating the saucepan.
Sear the fillets (first sear the meat, so that it does not shrink and then sear the skin).
Place into an oven tray, cover with the pesto and bake the fish in the oven at 180ºC for 5 minutes (depending on the time in the saucepan).
For the pesto:
Purée all the ingredients together with a bit of oil, while pouring in a small amount of water.
Emulsify with more oil, taking care to see that the sauce is thick enough to cover the fish.