The Recipes

Fish in Pesto Broth

You can use whatever fish you like in this recipe.  Any white fish will do, although I recommend a flaky white fish such as cod, orange roughy, swai, or tilapia.  You could also use swordfish or halibut, but the cooking method for the fish would need to be modified.

I was also using some reserved pesto that I had in my freezer.  Whenever you make a pesto, make a big batch and freeze it miniature or normal sized ice cube trays.  Once frozen, you can put the cubes into a plastic storage bag and keep them in the freezer.

Fish in Pesto Broth


- 1 fish fillet (I used cod)
- 4 button mushrooms, quartered
- 2 T. of pesto, or one cube if frozen and stored
- 1/4 c. whole wheat spaghetti
- 3 T. of onion, diced
- 1 c. of chicken or seafood stock
- salt
- pepper
- olive oil

Start the pasta cooking, making sure to salt the water before adding the pasta.

Season the fish with salt and pepper.  Heat 1 T. of olive oil in a sautee pan.  Add the fish to the pan and scatter the mushrooms around the fish.  Let the fish cook about 3 minutes on each side.  The fish will tell you when it is ready to be flipped, as it won't stick to the skillet.  Add the pesto cube to the pan when you flip the fish if frozen; after the fish has cooked if it is fresh.  Add in the stock, partially cover the pan, and let everything cook for 5 minutes more.

Plate the pasta in a shallow bowl.  Slide the fish on top, then pour the broth over the fish and pasta.