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..
-
40 minMain disholive oil, onions, garlic, tomato, Red pepper, chicken bouillon, saffron threads, risotto rice, cod fillet, serrano ham, chili powder,piperade with cod
-
20 minMain dishkidney beans from canned, Red pepper, (peanut) oil, Al-Andalus, canned tomatoes, cucumber, lime, fresh coriander, feta, taco shell, head of iceberg lettuce,crispy tacos with tomato-paprika filling
-
60 minMain dishketjapmarinademanis, oil, sambal oelek, garlic, ground cumin (djinten), tofu natural, mie, leeks, fresh coriander,grilled tofusaté
-
20 minMain dishcouscous, red peppers, sunflower oil, chicken cubes, mix for chicken hawaii sauce, garden peas, peaches,sweet-and-sour hawai chicken with peach
Nutrition
735Calories
Sodium28% DV665mg
Fat74% DV48g
Protein76% DV38g
Carbs13% DV40g
Fiber20% DV5g
Loved it