The Recipes

White Fish with Pesto

One of my absolute favorite ways to cook fish is in parchment paper or aluminum foil... or even a brown paper sack.  This particular dish became a part of this week's OneIfByFooding thanks to a need to use up some of the herbs in my fridge.  This is especially important to note as you're getting started: you must find ways to utilize what's in your refrigerator and freezer before they go bad.  Easy things like making sauces that you can then freeze or blending things into sauces are excellent ways to start thinking.

Will you let me know of the best use-up ideas you've utilized with things in your own fridge?

White Fish with Pesto


- 1 fish fillet such as tilapia (if you find orange roughy or cod on sale, feel free to substitute)
- 1 c. fresh herbs
- 2 garlic cloves, roughly chopped
- 1/2 fennel bulb, core removed and thinly sliced
- 1/2 shallot, sliced
- 2 T. pine nuts
- salt
- pepper
- olive oil
- 1/2 lemon, juiced

Preheat the oven to 350 degrees.

Add the herbs and pine nuts to a food processor.  Pulse to combine.  Season with salt and pepper.  Slowly drizzle in 1-2 T. of olive oil while the food processor is running.

Lay out a piece of parchment paper or aluminum foil.  Scatter the shallot and fennel in the center.  Spoon the pesto over the vegetables.  Place the fish on top of the pesto.  Season the fish with salt and pepper and drizzle with olive oil.  Wrap the fish up in a packet, folding the parchment or foil over in small increments.  

Bake in the oven for 20 minutes.

Transfer the fish and vegetables to a plate and finish with the lemon juice.