15-Minute Fish with Parsley Pesto

Contributed By: grandmasparkles
Spark People

Chef Meg's 15-Minute Fish with Parsley Pesto. We tend to think of herbs as garnishes, but parsley takes a starring role in this fresh pesto. Try it on toasted whole-wheat bread, steamed vegetables, roast lamb or chicken, too. 17 Minutes to Prepare and Cook

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Total Preparation Time: Less than 15 minutes
Ingredients: Fish
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Meal Type: Entree

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Ingredients

1 bunch Flat-leaf parsley, leaves only, chopped
1 Garlic clove, minced
2 teaspoons Olive oil
1 Lemon, zested and juiced
2 tablespoons Whole-wheat or panko bread crumbs
1/2 teaspoon Black pepper
16 ounces White-fleshed fish fillet, 2 fillets approx. 6-8 ounces each

Preparation

Pesto:

Place the parsley in a small food processor and pulse 6-8 times. Add the remaining ingredients and process until a thick sauce forms. (Sauce will keep in a sealed container for up to one week.)

Fish:

Preheat the oven to 400 degrees Fahrenheit. Place a cast iron skillet over high heat. Pat the fish dry with paper towels. Lightly spritz the fish on both sides with non-stick cooking spray. Once the skillet is hot, add the fish to the pan. Cook for 2-3 mintues per side. Top each portion of fish with 1/4 cup of pesto. Transfer the pan to the oven for 5 minutes to warm the sauce. Remember that the pan's handle will get hot in the oven!

Makes 1 cup sauce, 1/4 cup per serving; about 3 ounces cooked fish per serving. Number of Servings: 4