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FISH WITH PESTO SAUCE

INGREDIENTS
900 gr. of white fish fillet (e.g. white grouper, toadfish, cod fish) in pieces of approximately 150 gr. each.

For the red pesto:
3-4 large basil leaves, 100 gr. roasted pistachio kernel, 100 gr. sun dried tomatoes (in olive oil), 2 crushed garlic cloves, 75 gr. shredded parmesan cheese, ½ cup olive oil, one tablespoon lemon juice, salt and pepper to taste.



INSTRUCTIONS

For the pesto, cut off the basil leaves and put them in the blender. Add the rest of the ingredients and blend until the mixture becomes a homogenous mash. Pesto is well preserved in the refrigerator for about a week.
Preheat the oven at 100°C or at the lowest temperature. Place the fish in a fire proof dish. Bake for 40 minutes. Towards the end of the baking, sprinkle with parmesan cheese.
Spread one to two tablespoons of pesto over the fish and serve with fresh green salad.


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