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Renatam23
Victoria perch with parsley pesto
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.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Dried pine nuts in a dry frying pan for a short time.
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Parsley, pine nuts, cheese and 5 tbsp.
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mix oil with hand blender, food processor or mortar into thick pesto.
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Season with salt and pepper.
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Cover foil with 2 tbsp oil.
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Divide fish into 4 pieces and place on foil.
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Close packages and cook in oven for 10 minutes.
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Bread according to baking instructions.
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Wash tomatoes, cut into wedges, sprinkle with oil and season with salt and pepper.
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Offer fish packages with pesto, bread and tomato salad..
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Nutrition
735Calories
Sodium28% DV665mg
Fat74% DV48g
Protein76% DV38g
Carbs13% DV40g
Fiber20% DV5g
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