Fish with potato and parsley pesto

Merluzzo con patate e pesto di prezzemolo al forno

Ingredients 4 persons

olive oil

Per person 1-2 white fish fillets (frozen)

750 grams of pre-cooked potato slices

1 generous hand of leaf parsley chopped finely

1 clove of garlic pressed

Pepper and salt

150 grams of parmesan cheese

Deep baking dish, oven

🕐 15🔪30⏱️ 👩🏼🍳

1. Preheat the oven to 180 degrees.

2. Make the pesto by mashing the parsley with the garlic and oil in a small bowl. Add pepper and salt.

3. Pour some olive oil into a shallow baking dish and lay a layer of potato slices on top. Spread the parsley pesto over them. Sprinkle a little parmesan on top.

4. Lay the frozen (or rather defrosted) fish fillets on the potato slices. Coat them with the pesto. Sprinkle with extra salt, if necessary. If your oven dish is too small, divide the portions between two oven dishes.

5. Cover the fish completely with the potato slices. Spread the pesto on them and sprinkle generously with parmesan cheese.

6. Put the oven dishes in the oven and bake for about 30 minutes. If the fish fillets are thin, 20-25 minutes is enough; if they are thick, add 5 minutes.

👉🏽 Fish dishes are always delicious with carrots or peas and carrots. If you have small carrots, cut them into thin slices and fry them in a skillet. Deglaze with marsala and sprinkle with thin parsley strips. You can also eat this fish dish just fine with a green salad.