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Ingredients
Roasted Loach with Vegetables and Pesto Topping
- Ingredients
- 1 bunch parsley
- 8 thyme
- 2 garlic cloves
- 200 grams Cherry tomatoes
- 2 Zucchini
- 50 grams black, pitted Olives
- 4 Wolf fish fillets (à 160 grams, ready to cook, skinless)
- Sea salt
- freshly ground peppers
- 1 organic lemon (zest and juice)
- 100 milliliters olive oil (plus more for the baking dish)
- 100 grams blanched almonds
- 1 tsp fennel seeds
- 200 milliliters dry white wine
- 2 centiliters Noilly Prat
Preheat the oven to 190°C (approximately 375°F). Lightly oil a roasting pan.
Rinse the parsley, pat dry and chop coarsely.
Thyme leaves pluck.
Peel and halve garlic.
Rinse tomatoes.
Rinse and trim the squash and chop. Place the squash into the roasting pan with olives, tomatoes, fennel seeds and garlic.
Rinse the fish, pat dry and place on the vegetables, season with salt and pepper and a little lemon juice. In a blender combine the parsley, thyme, lemon zest almonds. With the motor running, add as much olive oil until a thick paste is formed. Spread on the fish.
Pour the white wine and vermouth into the pan and drizzle with the remaining oil. Bake until the fish is cooked through, about 25 minutes. Season with salt and pepper and serve the fish with the vegetables.