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PrintFISH CUTLETS WITH PESTO
Serves :
2
Preparation Time :
Cooking Time :
Preparation Method :
- To make sauce, place basil, pine nuts, garlic and oil in a food processor or blender and process to make a smooth paste. Add Parmesan cheese and process to combine.
- Arrange tomatoes, slightly overlapping, in a lightly oiled shallow microwavable dish. Sprinkle with vinegar.
- Place fish cutlets on top of tomatoes, pour over wine, cover and cook on High for 2 minutes, then on Medium for 4 minutes.
- Spoon 2 tablespoons sauce over each cutlet and serve immediately.
INGREDIENTS
- 2 large tomatoes, thinly sliced
- 2 teaspoons balsamic vinegar
- 2 fish cutlets, such as jewfish, snapper or salmon
- 2 tablespoons white wine
Pesto Sauce
- 1 bunch fresh basil
- 2 tablespoons pine nuts
- 1 clove garlic, peeled and halved
- 3 tablespoons Cooking oil
- 5 tablespoons grated Parmesan cheese
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