Serves 2
Ingredients
For Pesto
1 bunch flat parsley leaves, chopped
1 garlic clove, minced
2 tsp olive oil
2 tbs buckwheat bread crumbs
½ tsp black pepper
Zest and juice of one lemon
For fish and veggies
2 fish fillets of your choice
Vegetables of your choice (at least one cup for each serving)
Pine nuts
Instructions
1. Place the parsley leaves in a small food processor and pulse 6-8 times.
2. Add the remaining ingredients and process until a thick sauce forms. This will keep in a sealed container for one week in the fridge.
Fish
1. Pre-heat the oven to 400 degrees Fahrenheit.
2. Place a cast iron skillet over high heat.
3. Pat the fish dry with paper towels and lightly spritz the fish on both sides with low calorie cooking oil spray.
4. Once the skillet is hot, add the fish to the pan along with the veggies and cook for 2-3 minutes per side.
5. Top each portion of fish with 1tbsp of pesto and pine nuts.
6. Transfer the pan to the oven for 5 minutes to warm the sauce.
7. Serve steaming hot with the grilled vegetables.
— Ahla’am Ali cooks on the show ‘Flavours of Ramadan’ on Sony TV.
