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Pesto fish

Hi, remember the pesto post? Now is the time for tons of basil to be available. This is a simple wonderful way to enjoy fish a different way. 

White fish fillets ( all depends on how many are eating ) Swai, tilapia, cod, all work well. 

Pesto ( see previous post)

Lemon juice,  one lemon is good more if you have a lot of fillets

salt

Parmisian cheese if desired

Heat oven to 350. Foil line a cookie sheet and place wire racks on it. They do not have to be inside, hanging over the edges is ok. You just want the fish off the foil. 

Clean and dry the fish fillets, spray wire racks or use butter to coat them. Put fillets on racks. Spoon pesto on top of fish. Kinda thick if you like or thin, we like ours kinda thick. After all the fillets are coated ( smeared on the top in a better term) and pesto is used up squeeze lemon juice all over the fillets and sprinkle with salt. If you want put some graded parmisian cheese over the fish, a thin layer.

Bake at 350 for at least 35 minutes, this depends on fillet size and type of fish. Swai takes 45 minutes, even though it is a thin fish fillet it takes longer to cook. Tilapia would be 35, cod…..the 10 minutes an inch rule is good to follow. But add about 5 minutes more because of the pesto. Over cooked fish is awful. So do not do it. 

I have not tried this with salmon yet, if you do let me know how it is. 

As always we hope you enjoy

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