Wednesday October 21st 2020

CELEBRITY CHEF : Jodi-Ann Pearton’s Whole Grilled Fish with Basil Pesto

WHOLE GRILLED FISH WITH BASIL PESTO

YIELD: 1

PORTIONS: 4

EQUIPMENT: grill tray and roasting tin

INGREDIENTS:

1 whole line fish (SASSI green listed) approx. 800g

huge bunch basil

40g pine nuts

50g parmesan

black pepper

olive oil

lemon zest and juice

1 lemon – wedges

METHOD:

  1. Make pesto by placing basil, pine nuts, parmesan and pepper in a blender and blending with enough olive oil and lemon juice to form a smooth paste
  2. prepare fish – vandyk tail, remove all fins
  3. cut slashes at an angle through the skin of the fish on both sides
  4. Rub pesto into slashes and into cavity
  5. stuff cavity with lemon wedges and torn basil
  6. Season well
  7. Grill fish on both sides until skin crisp and cooked through

PRESENTATION:

Serve on a platter with roast tomatoes

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