Print

Pesto Fish Tomato Bake With Orange Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This pesto fish tomato bake layers almond pesto crusted fish over bubbly tomatoes, onion, pesto mix, butter crumbs, and cheese, with spiced orange arugula salad on the side.

Ingredients

  • 2 tablespoons unsalted butter
  • Olive oil cooking spray
  • 2 pints grape tomatoes, halved
  • 1/2 cup pre-diced yellow onions
  • 1 teaspoon olive oil
  • 1 (0.5 oz) packet pesto sauce mix, divided
  • 6 tablespoons flour
  • 1/2 cup grated Pecorino Romano cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup sliced almonds
  • 4 fish fillets, such as tilapia, haddock, or roughy, about 1 1/2 lb total
  • 1/4 cup egg substitute, or 1 large egg
  • 1 lemon, cut into wedges, optional
  • 3 oranges
  • 1 tablespoon olive oil
  • 1 teaspoon ground allspice
  • 1/2 teaspoon kosher salt
  • 5 oz baby arugula leaves
  • 1/4 cup brown sugar balsamic vinaigrette
  • 4 oz crumbled goat cheese

Instructions

1. Preheat oven to 375 degrees F.
2. Cut butter into small pieces and place in a medium bowl to soften.
3. Coat a 13 by 9 inch baking dish with olive oil cooking spray.
4. Combine halved tomatoes, yellow onions, 1 teaspoon olive oil, and 1 tablespoon pesto sauce mix in a bowl.
5. Transfer tomato mixture to the baking dish.
6. Add flour to the butter and rub together with fingertips until the mixture resembles coarse crumbs.
7. Stir in Pecorino Romano and Parmesan until blended.
8. Sprinkle cheese topping over tomatoes.
9. Bake 18 to 20 minutes, until topping is brown and tomatoes are bubbly.
10. Place sliced almonds and remaining 1 tablespoon pesto sauce mix in a food processor and process until fine.
11. Place fish fillets on top of the tomato bake.
12. Brush fish with egg substitute or beaten egg.
13. Top fish with almond pesto mixture.
14. Increase oven temperature to 400 degrees F.
15. Bake 10 to 12 minutes, until crust begins to brown and fish reaches 145 degrees F, or is opaque and flakes easily.
16. Peel oranges and cut across sections into 1/2 inch slices.
17. Combine 1 tablespoon olive oil, allspice, and kosher salt, then toss oranges to coat.
18. Toss arugula with brown sugar balsamic vinaigrette and spread on a serving platter.
19. Arrange oranges over arugula and sprinkle with goat cheese.
20. Serve fish bake with orange salad and lemon wedges, if using.

Notes

  • Bake the tomatoes first so they have time to soften before the fish goes on top.
  • Use tilapia, haddock, roughy, or another mild fish fillet with a similar thickness.
  • The fish is done at 145 degrees F or when opaque and easy to flake.

Find it online: https://www.wellnesswarrior.org/pesto-fish-tomato-bake/