Pesto Fish

Name: Pesto Fish
Yield: 4
Ingredients: 4 fillets of fish (abortea, pescada); 8 cherry tomatoes; 2 small onions; 1 tablespoon olive oil; Juice from 1/2 lemon; Salt and black pepper to taste; Pesto sauce; 1 handful of basil leaves; 5 garlic cloves; 1/2 cup grated cheese; 1/2 teaspoon coarse salt; 5 tablespoons olive oil

1
4 fillets of fish (abortea, pescada)
2
8 cherry tomatoes
3
2 small onions
4
1 tablespoon olive oil
5
Juice from 1/2 lemon
6
Salt and black pepper to taste
7
Pesto sauce
8
1 handful of basil leaves
9
5 garlic cloves
10
1/2 cup grated cheese
11
1/2 teaspoon coarse salt
12
5 tablespoons olive oil

Ingredients

1
4 fillets of fish (abortea, pescada)
2
8 cherry tomatoes
3
2 small onions
4
1 tablespoon olive oil
5
Juice from 1/2 lemon
6
Salt and black pepper to taste
7
Pesto sauce
8
1 handful of basil leaves
9
5 garlic cloves
10
1/2 cup grated cheese
11
1/2 teaspoon coarse salt
12
5 tablespoons olive oil

Directions

1
Prepare the pesto: blend the basil leaves, garlic, and cheese in a food processor until smooth
2
Add the coarse salt and drizzle with olive oil to a thin stream
3
Chill in the refrigerator
4
Sauté the onions and tomatoes in olive oil for about 10 minutes
5
Season with salt and black pepper
6
Add the lemon juice
7
Mix well and pour into a serving dish
8
Arrange the fish fillets and spoon over the pesto sauce
9
Cover with aluminum foil and bake in a medium oven at 375°F (190°C) for 15 minutes
10
Remove the foil and let it sit for an additional 5 minutes
11
Serve immediately.