This recipe is adapted from “The 5 in 10 Cookbook” by Paula Hamilton.
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FISH BAKED WITH GREEN-OLIVE PESTO
Preparation time: 10 minutes
Cooking time: 10 to 12 minutes
Yield: 4 servings
1 large clove garlic, peeled, coarsely chopped
1 jar (5 ounces) pimiento-stuffed green olives
3 tablespoons olive oil
1/4 cup grated Parmesan or Romano cheese
Freshly ground black pepper to taste
1 1/3 to 1 1/2 pounds fish fillets, such as true cod or rockfish, cut into 4 pieces
1. Drop the garlic into a food processor and chop finely; add the green olives and continue to process until finely chopped.
2. Add the olive oil, Parmesan and several grindings black pepper. Transfer to a bowl. (If not using immediately cover and refrigerate several days.)
3. Heat oven to 450 degrees. Coat a broiling pan with non-stick cooking spray and place the fish on top. Spread with the pesto. Bake oven 12 minutes per inch of thickness. (Test for doneness-the fish should flake in coarse flakes and the internal temperature should read 140 degrees on an instant-read thermometer.)
Nutrition information per serving: 245 calories, 26 g protein, 15 g fat, 1 g carbohydrate, 715 mg sodium, 61 mg cholesterol.