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Roasted Whole Kish Redfish with Spicy Mixed Herbs Pesto, Olives and Tomato
Roasted Whole Kish Redfish with Spicy Mixed Herbs Pesto, Olives and Tomato
Ingredients
Portions
4
Units
Metric
Imperial
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2
kish redfish
kish redfish
cooking paper
cooking paper
Sauce
200
g
cherry tomatoes
7.0
oz
cherry tomatoes
30
g
shallot
1.0
oz
shallot
30
g
black olives
1.0
oz
black olives
30
g
green olives
1.0
oz
green olives
5
g
anchovies
0.2
oz
anchovies
3
g
garlic slices
0.1
oz
garlic slices
300
g
fish stock
10.6
oz
fish stock
Herb pesto
100
g
parsley
3.5
oz
parsley
50
g
basil
1.8
oz
basil
100
g
anchovies
3.5
oz
anchovies
50
g
garlic
1.8
oz
garlic
150
g
capers
5.3
oz
capers
10
g
chili
0.3
oz
chili
250
ml
extra virgin olive oil
1.0
cup
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
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