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Submitted by Yael Shira Lipson
This recipe is made from two pieces of fish put together with the stuffing to make a veggie fish sandwich.
2 fillets of sea bream (or any type of fillets) with skin on
1 eggplant, peeled
1 zucchini
1 red and 1 yellow pepper
1 lemon
Olive oil
Salt and pepper to taste
1 package of fresh basil leaves
1/2 package of parsley
2 mint leaves
3 garlic cloves
1/2 cup of pine nuts or walnuts
1/4 cup olive oil
Salt
Cut up the eggplant, zucchini, and peppers into cubes. Slice half the lemon into thin rings and the other half squeeze.
Mix together with oil salt and pepper and cook at 180C/360F for 30 min.
Place all the leaves (basil, parsley and mint), garlic and nuts into a tall jar/bowl. Blend with a hand blender. Add the oil slowly while blending. Add salt to taste.
Coat both pieces of fish with a bit of salt and pepper and spread the pesto on top. Place half of the lemon slices on top of one piece of fish together with the veggies, then close the other fish on top to make a sandwich.
Pour the lemon juice on top and a drizzle of olive oil and bake for 20 min.
Present the fish with the other lemon rings on top.
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