Baked Orange Roughy with Chopped Basil Pesto Crust

Baked Orange Roughy with Chopped Basil Pesto Crust

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I got this recipe from here.  Kaylen's kitchen has many wonderful recipes I can't wait to try. I'm so upset that my pictures don't do it justice. It was THE best fish recipe I have ever had, and I love fish! This pesto crust was so wonderful. Not overpowering at all. The pine nuts and parmesean cheese just melt in your mouth. My kids all loved this too! Score! I will be making this one often. Thanks Kaylen!

The mild flavor of Orange Roughy or Tilapia make them great choices for those who don't like the "fishy" taste of fish ;-)

You Will Need:

4 white fish fillets, about 6 oz. each

1/3 cup  pine nuts

1/4  cup Parmesan Cheese

1 TBSP  finely minced garlic (2 cloves)

1/4  cup chopped fresh basil

1 TBSP EVOO

Putting it all together:

Preheat oven or toaster oven to 400F Spray individual casserole dishes with non-stick spray or olive oil (use one large casserole dish if you don't have individual ones.) Remove the fish fillets from the refrigerator and let them come to room temperature while the oven reheats. (Having the fish at room temperature is very important or it won't cook before the crust topping gets too brown.) Just don't let it sit out for more than 20 minutes for health safety reasons.

Use a large chef's knife to finely chop the pine nuts and mince the garlic.

Mix together chopped pine nuts, Parmesan cheese, minced garlic, finely chopped basil, and EVOO.

Spread  the crust mixture evenly over the surface of each fish fillet.

Bake fish 10-15 minutes, depending on thickness and type of fish you use. For instance, Tilapia will take less time than Halibut. I like to use Orange Roughy, it takes about 13 minutes.  Fish is done as soon as it flakes off easily with a fork. Don't over cook or it will be dry.  Serve hot