Pesto Fish with Cherry Tomatoes

Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson

Delicious sweet cherry tomatoes melt down to create a divine sauce to lightly cook or poach fresh fish in for the ultimate summer dish.

25g butter
2 tbsp extra virgin olive oil
½ red onion, or 1 shallot
1 garlic clove
2 cups of cherry tomatoes
½ cup chicken stock (I used Restore Cheeky Chicken Bone Broth)
6 fillets of fresh fish*
basil pesto

In a large pan melt the butter with the olive oil. Add the finely sliced red onion or shallot and finely chopped garlic. Cook gently for 2 minutes.
Add the tomatoes and chicken stock and simmer for 15‒20 minutes.

While the tomatoes are cooking, smear one side of the fish fillets with pesto and roll them up, securing with a tooth pick. Once the tomatoes have started to break down, position the fish amongst the sauce. Cover the pan with a lid and cook for 5‒10 minutes (depending on the size of your fish). Remove the cooked fish from the pan and place on the plate, carefully removing the toothpicks. Check and season the sauce to taste before pouring over the fish. Serve with rice or a lush green salad and fresh bread.

*Go for white fleshed fish with thin fillets like tarakihi, gurnard or snapper. Or try a lesser known variety and ease the burden on these popular catches by using porae.

 

About the Author

Vicki Ravlich-Horan

Related Posts

Flavourbomb Keto Miso Soup

Flavourbomb Keto Miso Soup

Flavourbomb by Belinda MacDonald promises 'fast, fresh and fun keto'.  You might recognise Belinda, she won My Kitchen Rules in 2017 and pops up regularly on the food scene from bone broth bars to cooking demos at food shows. It was the latter where I first met...

Rhubarb and Caramel Meringue Flan

Rhubarb and Caramel Meringue Flan

1 quantity of sweet short pastry 2 cups rhubarb, chopped 175g butter 2 cups caster sugar 2 eggs, separated 2 tbsp flour Preheat the oven to 190°C. Roll out your pastry on a floured board and line a well-greased, loose bottom, shallow flan tin with the pastry. Place...

Easy midweek Pumpkin and Kimchi Fried Rice

Easy midweek Pumpkin and Kimchi Fried Rice

Pumpkins are available all year round, but it seems especially appropriate to eat them in autumn. Butternut pumpkin is used here, but any flavoursome pumpkin will do. Do your best to dice it as finely as you can to ensure quick cooking. If vegetarian or vegan, ensure...