Aired June 30, 2013

Ingredients
1 cup basil
1 cup parsley
1 large or 2 small cloves garlic, peeled and grated or pasted
1/2 cup pitted good quality green olives
Zest and juice of 1 small lemon, plus 1 lemon cut into wedges
3 tablespoons toasted sliced almonds or pine nuts
1/3 cup grated Parmigiano-Reggiano cheese
About 1/2 cup EVOO Extra Virgin Olive Oil
Salt and pepper
1 cup Panko breadcrumbs
4 6- to 8-ounce filets white sustainable fish such as cod, haddock or halibut
Preparation

Combine basil, parsley, garlic, olives, lemon zest and juice, nuts, cheese, EVOO and salt and pepper in a food processor; process into pesto.

Heat oven to 400F. Place a rack in the center of the oven.

In a bowl, combine pesto with breadcrumbs.

Arrange fish on a nonstick or parchment-lined baking sheet. Top fish with breadcrumbs and bake until firm and cooked through, and the breadcrumbs have browned.

Serve with lemon wedges and side of pasta.

Comments
Around the Web