White Fish with red pesto & Olive Oil

Home / Olive Oil Recipes / White Fish Fillets Red Pesto

15' Medium 12345

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

Preparation

For the turbot: Rub both sides of the fillets with salt and Bertolli Extra Virgin Olive Oil 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 red pesto and bake the fish in the oven at 180ºC for 5 minutes (depending on the time in the saucepan).

For the red 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.