A Pati Jinich Recipe
Baked Fish with Pepita Habanero Pesto
4 servings
Pescado al Horno con Pesto de Pepita y Habanero
Ingredients
- Unsalted butter, to grease the baking dish
- 1 1/2 pounds mild flaky fresh fish filets, like grouper, flounder, or tilapia
- Juice of 1 lime
- Kosher or coarse sea salt, to taste
- Coarsely ground black pepper
- 1 cup Pepita Habanero Pesto
- Pine nuts, cilantro, or basil, for garnish, optional
To Prepare
- Set the rack in the middle of the oven and preheat to 400°F.
- Butter a baking dish big enough to hold the fish in a single layer. Place the fish filets in the baking dish. Squeeze the lime juice over the fish and sprinkle with just a bit of salt and pepper.
- When ready to bake, cover each fish filet with 3 to 4 tablespoons of the pesto. Bake the fish for 10 to 15 minutes depending on the thickness of the fish, until it's cooked and flakes easily with a fork. Serve immediately, garnished with pine nuts, cilantro, or basil, if desired.
