Fish with Pesto and Wild Rice
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 Pike-perch fish (1.5 kg oven-ready)
- 150 grams Wild rice
- 60 grams cilantro Pesto
- 100 grams black pitted Olives
- 1 lemon (juice)
- 1 lemon (cut into wedges)
- salt
- peppers (ground)
- 2 Tbsps olive oil
- 4 sprigs Lemon thyme (for garnish)
Preparation steps
1.
Preheat the oven to 190°C. Rinse the fish and pat dry. Combine the rice with the pesto, halved olives and lemon juice and fill the fish with mixture.
2.
Place the fish on a baking sheet lined with baking paper, cut skin 3-4 times diagonally and insert lemon wedges. Season with salt and pepper, drizzle with olive oil and bake for 35-40 minutes in the oven.
3.
Arrange the finished fish on a plate and serve garnished with fresh herbs.
