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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

How to cook:

• 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:

Spinach pesto is just as good with fish as it is with pasta.
Calories: 148
Fat: 7,6 g
Cholesterol: 58 mg

This recipe for Fish Fillets Stuffed with Spinach Pesto serves/makes: 4

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Main Ingredient: Various Fish
Preparation Method: Baked

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