Chef Carla Vavala of Fusion of Food and Friends prepares a chicken recipe topped with my favorite, homemade sun dried tomato pesto.Â Instead of using chicken, I made the dish for both Ted and myself therefore substituting with a nice white fish. Examples of white fish are, cod, haddock, sea bass, pollack, hake, sole, halibut, flounder and turbot.
Check the sustainable seafood list if you have concerns regarding fish that is being threatened by over fishing and under regulations.Â Here is a partial list (focus on white fish), more can be found HERE.Â Atlantic cod *there are some exceptions,Â Haddock (except line-caught Icelandic), European Hake, Atlantic Halibut.
- 4 1/2 oz sun dried tomatoes packed in oil
- 2 garlic cloves, peeled
- 4 TBS pine nuts, slightly toasted
- 1/3 to 2/3 cup olive oil
- 2 lbs. fresh white fish (your choice)
- salt and pepper to taste
Preheat the oven to 425 F.Â
Use a food processor and combine the tomatoes, garlic, nuts, oil into a smooth paste.
Arrange fish in a large roasting dish.Â Brush each fish fillet with the sun dried tomato paste to cover the whole fillet.
Roast for 25 minutes, depending on the thickness of the fish with the paste. *10 minutes per 1 inch of fish WITH topping at 425 F.
Really flaky and extra tasty.