Probably one of the easiest main courses of fish ever: Baked with a simple sauce of pesto and butter. Easy to vary as seasons and tastes go.
Ingredients
For 4 servings
- 500 grams of suitable fish of your choice.
- A tablespoon of good pesto.
- Pictured here with blue whiting and a basil pesto.
- 30 grams of butter.
- 3 spsk. dry white wine.
- Salt & pepper, tinfoil for wrapping.
- Sides of your choice.
Method
- Prepare the sauce: Melt the butter in a small pot.
- Turn the heat off. Stir in the pesto and just a few tablespoons of white wine.
- Prepare your fish into portions ready for wrapping in tinfoil.
- Spoon plenty of sauce over each portion as shown. Remember to add a pinch of salt and pepper.
- Wrap up and bake them in an oven at 200°C. This takes about 20 minutes depending on the fish.
I prepare portion sized packets. Several pieces of fish work just fine.
Choice of Fish
All sorts of fish may be prepared this way. In winter I prepare this dish with various cod related species, as this is the season for them. These are merely examples of great types of fish for this dish.
Atlantic Cod
A lot of people know cod as a classic new years eve dish. This is when cod and many of its close relatives are at their best. It is a fine fish with stunning white flesh, which may however be a little bland by itself. Atlantic cod has become rather expensive and the species is unfortunately vulnerable. Therefore I usually select other types of fish than this particular.
Saithe (aka. Coley or Coalfish)
This is usually the cheapest fish I can get. Very suitable for this dish. Pollock is also very suitable. I often get this fish instead of cod.
Blue Whiting
Definitely worth it. This has a different more complex flavour.
Haddock
This one has more dense flesh than cod, still fairly natural in taste. Be careful not to overcook this one.