Your favourites
Baked fish with pesto filling

Baked fish with pesto filling recipe

baked fish with pesto filling




Rate this recipe:
    • 2, 5 kg whole Cape salmon,
    • kabeljou or hake, cleaned and boned, with head and tail intact
    • salt and freshly ground black pepper to taste
    • 50 ml sweet piquanté pepper
    • pesto
    • 50 ml Clover Mooi River Butter
    • 30 ml lime juice
    • 4 cloves garlic, crushed
    • 250 g Rosa tomatoes, halved lengthways
    • 15 ml fresh mixed herbs, chopped
    • 60 ml Clover Cheddar, grated
    • 50 ml spring onions, chopped

    Butterfly the fish.

    Season to taste.

    Mix the pesto, butter, lime juice and garlic together.

    Spread a generous layer on one half of inside of fish.

    Add the tomato and sprinkle the herbs, cheese and spring onion over.

    Close the fish to cover the filling.

    Place the whole fish on greaseproof paper and wrap tightly.

    Place in a baking tray and bake in a preheated oven at 160°C for 45 - 60 minutes or until fish is done.

    Carefully remove the greaseproof paper.

    Serve warm with the salad and lemon or lime wedges.