Pesto crusted white fish with maple carrotsback to main
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!
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.