Fish Fillets Stuffed with Spinach Pesto Recipe
Serves/Makes: 4
Ingredients:
- 1 pound (454 g) fresh or frozen, thawed fish fillets
- 1 cup (250 mL) packed fresh spinach leaves
- 2 tablespoons (30 mL) roasted pine nuts or walnuts
- 2 tablespoons (30 g) grated Parmesan cheese
- 1 tablespoon (15 mL) olive oil
- 1 garlic clove, minced
- Salt and pepper, to taste
- In a food processor or a blender, mix together spinach, pine nuts or walnuts, grated Parmesan cheese, olive oil, minced garlic, salt and pepper.
- Blend until smooth.
- Spread pesto all over fish fillets.
- Starting at narrow ends, roll stuffed fillets.
- Secure rolls with toothpicks.
- Grease a shallow baking dish; arrange stuffed fillets side-by-side.
- Bake into a preheated 425°F (220°C) oven for 10 minutes, until fish flesh can easily be broken-up with a fork.
- Remove toothpicks and serve.
Notes:
Calories: 148
Fat: 7,6 g
Cholesterol: 58 mg
This recipe for Fish Fillets Stuffed with Spinach Pesto serves/makes: 4
Main Ingredient: Various Fish
Preparation Method: Baked
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