Fish Baked in Foil-Purses and Topped with Homemade Spinach Pesto

Last night was Melita’s birthday. So we three girls decided to celebrate the occasion with a mini-celebration at home. We started with fondue, which we ate standing over the stove :P. For the main course, I made this amazingly easy and healthy baked fish topped with homemade spinach pesto. And for dessert, leftover tres leches cake from dinner the night before and a lemon tart (recipe to follow).

I’m tired and want to go to bed, so I’m not going to say much about this recipe, except that it’s dead easy to prepare and super healthy and oh so delicious—especially with the pesto and goat cheese.

Enjoy!

Tomato, Spinach and Fish Baked in Foil-Purses with Homemade Spinach Pesto (adapted from this recipe found on Apartment Therapy The Kitchn)

Serves 3 hungry girls ;P

INGREDIENTS

Fish

3 filets of white fish (not sure what kind I used—tilapia probably)

3 large handfuls baby spinach

2 roma tomatoes

1/2 purple onion, sliced thinly

1 clove garlic, roughly chopped

salt and pepper

basil (I used dried.)

the juice of 1 lemon

olive oil

goat cheese, to top

Spinach Pesto

2 handfuls baby spinach

1 handful walnut halves

1/4 cup aged gouda, roughly chopped

1 clove garlic

juice of half a lemon

1/4 cup olive oil

salt and pepper to taste

INSTRUCTIONS

  1. For the Fish: Pre-heat the oven to 400 F. Prepare 3 large pieces of aluminum foil.
  2. Divide the spinach leaves among the three sheets, laying them close together in the middle. Lay one piece of fish on each bed of spinach. Season generously with salt, pepper and basil.
  3. Divide the garlic and tomato and onion slices between the three pieces of fish, laying them on top. Squeeze a wedge of lemon over each. Then sprinkle another pinch of salt and pepper over each. Then drizzle a little olive oil (ca. 1-2 tbsp) over each pile.
  4. Fold up the edges of the foil to create a closed foil-purse and bake, on a baking sheet, for about 20 minutes, just until the fish is opaque.
  5. Open the purses and put the oven on broil. Broil for 2-3 minutes.
  6. While the fish is baking, prepare the pesto: Combine all ingredients except the olive oil and lemon in a food processor and process until finely chopped. Then, while the machine is still on, slowly drizzle in the olive oil and lemon juice. Mix until combine. Taste and season with a little more salt and pepper. Set aside.
  7. Once finished baking, plate the fish and veggies, spooning the juice over each pile. Then top with a generous spoonful of pesto and a dollop of goat cheese. Serve immediately with a wedge of lemon.
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