I am so proud to announce that my green basil plant became enormous. Moreover, my delicious purple basil from seeds came to life, too. Wow, let’s prepare something amazingly refreshing and easy - Summerish Basil and Lemon Pesto Cod Fish.
You can basically add (or not) anything you have mood for. You can also go for classics à la pesto genovese and add some extra pine nuts, garlic, Parmesan or Pecorino Cheese. In this case, be sure that you consume it quicker as it may get bad, approximately within a week.
Basil and Lemon Pesto is a great fix for pastas, spicy meats or bruschettas. My personal favourite is a pairing with white fish. Let’s get inspired!
Total Time: 10 minutes
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35g of fresh basil, washed and hardly chopped
2 splashes from lemon
A pinch of sea salt
3 tablespoons of olive oil
3 pieces of a beautiful Cod Fish (Pangasius, Halibut or any favourable fish optional)
Sea salt, ground black pepper, olive oil
Lemon wedges to finish
French fries and Feta Cheese to serve with, inspired by my Mediterranean Fish Recipe
First, put all the basil in a blender and blend it well. Then, season with salt and add a splash of lemon juice.
Start adding some olive oil, one tablespoon at a time. Blend until you get a very smooth texture. Taste and taste until perfection.
Mold the mixture into a very clean small glass jar and seal it properly. Refrigerate for maximum 1 week.
Preheat the oven to 180 degrees.
Season the fish well with salt and pepper. Sprinkle with some olive oil and rub it in.
Transfer the fillets onto a baking tray and place 1 tablespoon of gorgeous Lemon Basil Pesto on top of each of them. If you fancy add French fries on side with some extra olive oil and bake it all in the oven for about 20 minutes until beautifully baked through.
Season the fries with salt and ground smoked paprika. Sprinkle with Feta Cheese and serve with the lovely fish. Finish it by sprinkling some lemon over it. Amazing with a glass of dry white wine. Done.
Makes 3 serves.