Fish with broccoli pesto
Ingredients
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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
Method
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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.