Fish with broccoli pesto

Prep 0 h : 0 m
Cook 0 h : 35 m


  • 180g broccoli florets

    1 cup fresh basil leaves

    20g roasted almonds, coarsely chopped

    8 tsp finely grated Parmesan

    4 small clove garlic

    8 tbsp water

    4 tsp white balsamic

    600g cherry truss tomatoes

    Cooking-oil spray

    4x100g firm white fish fillet


  • Preheat oven to 200°C. Line an oven tray with baking paper. Boil, steam or microwave broccoli until just tender; drain. Blend together broccoli, basil, nuts, Parmesan, garlic, water and balsamic to make a smooth paste. Season to taste.

    Place tomatoes on a tray. Lightly spray with oil. Roast for 10 mins or until just starting to soften. Score fish with a sharp knife. Heat a small frying pan over high heat. Lightly spray fish with oil. Cook fish skin-side down for 3 mins, turn and cook for a further minute or until cooked through. Serve fish with broccoli pesto and tomatoes.