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Victoria perch with parsley pesto
 
 
4 ServingsPTM20 min

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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Directions

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


Nutrition

735Calories
Sodium28% DV665mg
Fat74% DV48g
Protein76% DV38g
Carbs13% DV40g
Fiber20% DV5g

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