Roasted Whole Kish Redfish with Spicy Mixed Herbs Pesto, Olives and Tomato
Ingredients
Portions
4
Units
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2
kish redfish
cooking paper
Sauce
200
g
cherry tomatoes
30
g
shallot
30
g
black olives
30
g
green olives
5
g
anchovies
3
g
garlic slices
300
g
fish stock
Herb pesto
100
g
parsley
50
g
basil
100
g
anchovies
50
g
garlic
150
g
capers
10
g
chili
250
ml
extra virgin olive oil
No items found.
No items found.
No items found.
2
kish redfish
kish redfish
cooking paper
cooking paper
Sauce
200
g
cherry tomatoes
7.00
oz
cherry tomatoes
30
g
shallot
1.00
oz
shallot
30
g
black olives
1.00
oz
black olives
30
g
green olives
1.00
oz
green olives
5
g
anchovies
0.20
oz
anchovies
3
g
garlic slices
0.10
oz
garlic slices
300
g
fish stock
10.60
oz
fish stock
Herb pesto
100
g
parsley
3.50
oz
parsley
50
g
basil
1.75
oz
basil
100
g
anchovies
3.50
oz
anchovies
50
g
garlic
1.75
oz
garlic
150
g
capers
5.30
oz
capers
10
g
chili
0.35
oz
chili
250
ml
extra virgin olive oil
1.00
cup
extra virgin olive oil
No items found.
Directions
- Clean the fish and place it on high-quality cooking paper
Sauce
- Heat the olive oil in the pan
- Add the cherry tomatoes, olives, anchovies, garlic, then pour in the fish stock.
- Leave to simmer on a low heat
Herb pesto
- Mix all ingredients in a blender
- Blend until fine
Final preparation
- Prepare a long baking sheet
- Line the baking sheet with greased paper
- Pour the sauce into the greased sheet
- Cover the fish in the herb pesto and place in the sauce
- Close the sheet to form a bag and bake for 15 minutes at 338F/170℃ (depending on the size of the fish)
- After the fish is roasted, open the bag and enjoy
