Fish is something I love to eat, but for some reason, have a hard time eating as much of as I know I should. Do you ever feel that way? I know one thing that probably steers me away from making fish more often is the fact that I have small kids.
We are not a mac-and-cheese, chicken nugget eating family (not that it doesn’t happen from time to time!), but it’s like there’s a little voice in my head that says “no, don’t make fish tonight because no one will like it” and what mom (or anyone for that matter!) wants to hear “I don’t like it” (of course, said in the most whiny voice possible) when you set dinner on the table. Fish just does not seem to hit the list of “top 10 kid-friendly foods” EVER.
I’m hoping to change all that! And I’m using one of my favorite, flavorful, kid-friendly ingredients to do so. Pesto is one of my go-to ingredients for adding so much flavor that everyone seems to love. I thought, why not try it on fish? Yes! Fish, especially white fish, is lightly flavored enough that you can take it almost any flavor direction you choose, which makes it perfect for an ingredient with a distinct flavor like pesto. Check out my Classic Basil Pesto if you need a recipe.
The result really hit the spot with MY WHOLE FAMILY! My 3-year-old ate almost as much as me (no joke), and my 5-year-old love it too (he’s easier to win over with fish because he REALLY loves shrimp).
Not only does this fish taste good, it’s so simple to make, and is pretty beautiful too, in my opinion. So, I would have no hesitation to serve it for a dinner party.
Did I mention this has only 3 “non-pantry” ingredients? It’s for one of those Fridays when I don’t want to work as hard, as I mentioned in my original Fast with Five Fridays post.
By the way, I use Northern Pike fish here, because my dad, who loves to fish almost as much as anything, brought back some lovely fish from a recent fishing trip to Canada, and was generous enough to share. But, if you can’t find it, use whatever white fish you can find. Try to use fish that has slightly thicker fillets, such as halibut, bass, or cod.
Give this a try next time that little voice in your head says not to make fish – I think you’ll be pleasantly surprised!
3 Ingredient Roasted Fish with Pesto How-To Photos:
Line a 15x10x1-inch baking pan with foil for easy clean-up! Arrange the fist on the pan and top with salt and pesto.
Mix the panko with a little melted coconut oil (or olive oil).
Spoon the panko mixture over the pesto on the fish.
Bake in a 425°F oven to get some nice browning on the top. Who can resist browned cripsy bread crumbs?
Serve with a couple simple side dishes for a healthy meal.
- 1 1/2 pounds fresh or frozen skinless northern pike or other white fish, ½ to 1-inch thick
- ½ teaspoon sea salt
- 3 cubes Classic Basil Pesto, or 1/3 cup purchased basil pesto
- ½ cup panko bread crumbs
- 1 tablespoon refined coconut oil, melted, or olive oil
- Freshly ground black pepper (optional)
- Thaw fish, if frozen. Preheat oven to 425°F. Line a 15x10x1-inch baking pan with foil; set aside. Rinse fish with cold water; pat dry with paper towels. Arrange fish in the prepared pan. Sprinkle fish with salt. Spread pesto evenly atop fish. In a small bowl combine bread crumbs and oil. Spoon evenly atop fish. If desired, season with pepper.
- Roast fish for 12 to 14 minutes or until fish flakes easily when tested with a fork. Cut into serving size pieces to serve.
- If you can’t find panko bread crumbs, substitute regular dry bread crumbs (and use whole wheat if you can find them!).
- 4 to 6 servings
- 298 cals, 36 g pro, 6 g carb, 14 g fat, 69 mg cholesterol, 5 g sat fat, 0 g fiber, 495 mg sodium