Search
Select Page

Pesto crusted white fish with maple carrots

back to main
by Nathalie
Step by step recipe - 40 Min
0
0
December 10, 2018

Christmas Menu Part II

Christmas is right around the corner so its time to show you the second part of my Christmas Menu! Last week I showed you my starter options which you can find here. Today I show you two main course options: the first one is really delicious vegan/vegetarian holiday stuffed pumpkin which you can finde here. The second option is this really flavoursome pesto crusted white fish with maple carrots.

When I tested this recipe first, I served it to my family and the absolutely loved it, which is why I will be making it again for the holidays! It’s such a simple recipe but tastes absolutely divine. The combination of the pesto and the white fish is so special and amazing I hardly have any words to describe it so I guess you juts have to try it yourself:). I absolutely love the combination of the smooth fish, salty herb pesto and sweet carrots!

This will be a Christmas dinner you will want to make many more times throughout the year.

Don’t forget to tag me @nathaliescuisine and use #nathaliescuisine when you are making my Christmas dinner.

You can find the full video to the recipe here:

Stay tuned for the last part of my Christmas menu, the desserts:)

Happy cooking and happy holidays!

xx

Nathalie

Serves 4
Cooks in 40 Minutes
Difficulty Easy

INGREDIENTS

For the fish:
1 large sea bream, filleted
50 g almonds
2 handful fresh parsley
2 handful fresh coriander
2 handful fresh basil
2 tbsp olive oil
to taste salt
For the maple carrots:
8 carrots
2 tbsp maple syrup
2-3 tbsp olive oil
For the salad:
4 handful rocket salad/wild herb salad
1 handful fresh mint leaves
balsamic vinegar
olive oil
To taste salt & pepper

Method:

For the pesto, place all the herbs, salt, almonds and olive oil into a mixer or food processor and blend until almost smooth. I like a few chunky bits in between. Place the fish into a baking dish and generously spread the pesto on top. Put the fish back into the fridge until its time to bake it.

Preheat the oven to 200°C and line a baking tray with baking paper. Prepare the carrots by peeling the carrots and placing them into a wide bowl. Add olive oil and maple syrup and mix until all of the carrots are coated. Place on to the baking sheet and bake for 30-40 minutes depending on how thick the carrots are. Place the fish into the oven after about 15-20 minutes of baking the carrots and bake 20-25 minutes.

In the meantime, prepare the salad. Wash the leaves and mint and place into a bowl. Add the dressing and mix. Serve the carrots on the salad.

Leave A COMMENT

Your email address will not be published. Required fields are marked *

  • en
  • de