Pesto-Crusted Fish

Name: Pesto-Crusted Fish
Yield: 6
Ingredients: For the pesto:; 1/2 cup of parsley leaves; 2/3 cup of olive oil (160 ml); 1 teaspoon of salt or to taste; 4 almonds without shell; 1 cup of milk (240 ml); 1 fish fillet, cut into pieces, approximately 1.3 kg; 1/4 cup of lemon juice (60 ml); 1 teaspoon of salt or to taste; 1 pinch of black pepper; 1/2 cup of all-purpose flour (60 g); 1/4 cup of butter (50 g); 1 medium red bell pepper, peeled and cut into strips

1
For the pesto:
2
1/2 cup of parsley leaves
3
2/3 cup of olive oil (160 ml)
4
1 teaspoon of salt or to taste
5
4 almonds without shell
6
1 cup of milk (240 ml)
7
1 fish fillet, cut into pieces, approximately 1.3 kg
8
1/4 cup of lemon juice (60 ml)
9
1 teaspoon of salt or to taste
10
1 pinch of black pepper
11
1/2 cup of all-purpose flour (60 g)
12
1/4 cup of butter (50 g)
13
1 medium red bell pepper, peeled and cut into strips

Ingredients

1
For the pesto:
2
1/2 cup of parsley leaves
3
2/3 cup of olive oil (160 ml)
4
1 teaspoon of salt or to taste
5
4 almonds without shell
6
1 cup of milk (240 ml)
7
1 fish fillet, cut into pieces, approximately 1.3 kg
8
1/4 cup of lemon juice (60 ml)
9
1 teaspoon of salt or to taste
10
1 pinch of black pepper
11
1/2 cup of all-purpose flour (60 g)
12
1/4 cup of butter (50 g)
13
1 medium red bell pepper, peeled and cut into strips

Directions

1
Prepare the pesto: in a blender, blend all the ingredients until smooth
2
Season the fish pieces with lemon juice, salt, and black pepper
3
Strain and reserve the marinade liquid
4
Dredge each fish piece in flour and set aside
5
In a large skillet, melt the butter over medium heat and fry the fish pieces on both sides until golden brown
6
Remove from heat and transfer to a baking dish
7
Return the skillet to low heat and add the pesto and reserved marinade liquid
8
Arrange the fish pieces on top, cover, and cook for about 10 minutes or until it's easily flaked with a fork
9
Serve hot with red bell pepper slices
10
Calorie count per serving: approximately 527