Baked white fish with pine nut, parmesan and basil/pesto crust

Here’s another recipe from the Shrinking Kitchen meal planning series. This one is something I would have never come up with on my own. I’m so thankful I found you SK!

 photo bakedwhitefish_zps0da93c02.png
*I’m not the biggest fan of any type of nut, so I made the spread without, but I’ll list the recipe with them if you choose to include them.

What you’ll need:

  • 2 white fish fillets, about 6 oz. each (I used tilapia but mild white fish would do)
  • 3 T pine nuts
  • 2 T Parmesan Cheese
  • 1/4 tsp. finely minced garlic (1 garlic clove)
  • 1 tsp. basil pesto
  • 1 1/2 T mayo

Instructions:

Step 1: Preheat the oven to 400F.  Take the fish out to thaw before cooking. The fish needs to be room temperature, so that it will be completely cooked without burning the spread. While oven is preheating and fish is thawing, oil the baking dish you will be using.

Step 2: Finely chop pine nuts and garlic and mix together with parmesan cheese, basil pesto, and mayo.

Step 3: Use a rubber spatula to spread over fish.

Step 4: Cook fish for 10-15 min or until fish is flaky and spread is browned.

We served it with Zatarains long grain and wild rice and a small spinach salad. Very yummy meal!

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