White Fish Fillets with Pesto
15'
Medium
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For the fish:
2 Turbot fillets weighing approximately 200g
Salt
Bertolli EVOO
For the red pesto:
1 Bunch of basil
30g Cashews
20g Parmesan cheese
20g Semi-dried tomatoes
Bertolli EVOO as needed
Step 1
For the turbot:
Rub both sides of the fillets with salt and Bertolli EVOO while heating the saucepan.
Step 2
Sear the fillets (first sear the meat, so that it does not shrink and then sear the skin).
Step 3
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).
Step 4
For the pesto:
Purée all the ingredients together with a bit of oil, while pouring in a small amount of water.
Step 5
Emulsify with more oil, taking care to see that the sauce is thick enough to cover the fish.
