Victoria perch with parsley pesto

Name: victoria perch with parsley pesto
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 2 bags pine nuts a 65 g; 2 bags fresh parsley a 30 g; bag spicy cheese grated a 100 g; 9 tablespoons extra virgin olive oil bottle a 500 ml; 2 dishes victoria perch fillet a ca. 225 g; 1 ciabatta pre fried Italian bread; 800 g tomatoes

A tasty Italian recipe. The main course contains the following ingredients: fish, pine nuts (a 65 g), fresh parsley (a 30 g), spicy cheese grated (a 100 g), extra virgin olive oil (bottle a 500 ml), victoriaabird fillet (a ca. 225 g) ), ciabatta (pre-fried Italian bread) and tomatoes.

Ingredients

Kitchen Stuff

aluminium foil
hand blender or food processor

Directions

Preheat the oven to 200 ° C.
Dried pine nuts in a dry frying pan for a short time.
Parsley, pine nuts, cheese and 5 tbsp.
mix oil with hand blender, food processor or mortar into thick pesto.
Season with salt and pepper.
Cover foil with 2 tbsp oil.
Divide fish into 4 pieces and place on foil.
Close packages and cook in oven for 10 minutes.
Bread according to baking instructions.
Wash tomatoes, cut into wedges, sprinkle with oil and season with salt and pepper.
Offer fish packages with pesto, bread and tomato salad..