Fish with Creamy Pesto Sauce
Calling all seafood enthusiasts! This one-dish wonder is ridiculously easy to make, with a restaurant quality sauce. The best part? You won’t have to spend hours in the kitchen or endure the noise of a busy restaurant.
Ingredients
- 2 tsp oil
- 4 (4 oz/113 g each) white fish fillets, skinless, such as cod, haddock, or tilapia
- 1 1⁄2 cups milk, your choice
- 1 pkg Creamy Pesto Parmesan Chicken Skillet Sauce
- 1⁄2 zucchini
- 1⁄2 pint cherry tomatoes
- Sea Salt, to taste
- Black Pepper, to taste
Preparation
- In a large non-stick fry pan or skillet, heat oil over medium-high. Add fish, cooking 2–3 min per side. Fish should be slightly undercooked at this point. Place on plate; cover to keep warm.
- In same pan (don’t discard any liquid from the fish), whisk together milk and seasoning. Reduce heat to medium, stirring occasionally, until sauce thickens, about 3 min.
- Gently place fish back into pan. Let simmer 2 min to finish cooking through. Fish should flake easily.
- Meanwhile, fit the 4-in-1 Mandoline with the 1.5 mm slicer plate and slice zucchini thinly. Slice tomatoes in half. Scatter veggies on top of fish. Season to taste and serve.
Epicure Products Used
Nutritional Information
Per serving: Calories 230, Fat 7 g (Saturated 3 g, 0.1 0 g), Cholesterol 60 mg, Sodium 260 mg, Carbohydrate 12 g (Fiber 1 g, Sugars 2 g), Protein 27 g.
Perfectly Balance Your Plate
Serve with 2 cups leafy greens, 1 tbsp Greek Dressing, and 1⁄2 cup rice or pasta.