Filter
Reset
Sort ByRelevance
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.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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..
-
50 minMain dishfrozen puff pastry, liquid margarine, shawarma meat, leeks, medium sized egg, creme fraiche, grated young cheese,leek shawarma quiche
-
15 minMain dishfrozen pancake fillet, flour, sunflower oil, anchovy fillet, soft butter, lime juice, fresh chives,fried pangafilet with anchovy butter
-
75 minMain dishfrozen giant prawn, fresh ginger, chilled lemongrass lemongrass, fresh coriander, chicken broth tablet, lime, tap water, chestnut mushrooms, fresh snow peas, Red pepper, bamboo shoots, fish sauce,Tom Yam Kung
-
25 minMain dishshallots, olive oil, shii-branch mushrooms, parsley, butter, ribeyes,grilled ribeye with shiitake butter
Nutrition
735Calories
Sodium28% DV665mg
Fat74% DV48g
Protein76% DV38g
Carbs13% DV40g
Fiber20% DV5g
Loved it