Sweet Fennel and Parsley Pesto baked Fish

Serve with your favourite type of potatoes and a salad.


· ½ cup almond meal

· 1 1/2 cups sweet fennel fronds

· ½ cups parsley

· 2 small garlic cloves, halved

· 5 tablespoons olive oil

· 5-8 pieces of white fish fillets

Heat oven to 200C

Place the almond meal, herbs and garlic in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined.

Place the fish

Lay the fish fillets on a baking tray, skinside down, then spread the pesto over the surface of each piece. Bake in the oven for 10-12 mins until the fish is cooked through and the crust is crisp and lightly browned.

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