Roasted Fish with Pesto

By Julie Van Rosendaal on November 16, 2018


fresh fish filets
bottled basil or sundried tomato pesto 
olive oil
salt and pepper


Preheat the oven to 425°F.

Place your fish filets (or single filet) on a foil or parchment-lined sheet and pat dry with paper towel. Spread a spoonful of pesto (or the sauce of your choice) over each filet, and if it seems thick, drizzle with a little olive oil. Spread with the back of a spoon (or your fingers) to coat the surface of each filet. Sprinkle with salt and pepper.

Cook for 10 minutes per inch of thickness, until the edge flakes with a fork but the fish is still moist in the middle. Serves as many as you like.

Per serving (125 g roasted wild salmon with ½ tsp. olive oil, salt & pepper):

246 calories, 11.2 g fat (1.9 g saturated fat, 5 g monounsaturated fat, 4.3 g polyunsaturated fat), 88 mg cholesterol, 0 g carbohydrate, 31.8 g protein, 0 g fibre.

Originally published in the August/September 2013 issue. 

By Julie Van Rosendaal | November 16, 2018

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