Ingredients with Measurements:
- 4 fish fillets (such as cod, halibut, or tilapia)
- 1/2 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1/4 cup pine nuts
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Rinse the fish fillets and pat them dry with paper towels. Place them in a baking dish and season with salt and pepper.
3. In a food processor or blender, combine the basil leaves, Parmesan cheese, garlic, and pine nuts. Pulse until finely chopped.
4. With the motor running, slowly pour in the olive oil until the mixture is smooth and well combined.
5. Spoon the pistou mixture over the fish fillets, spreading it evenly to cover the tops.
6. Bake the fish for 15-20 minutes, or until the flesh is opaque and flakes easily with a fork.
7. Serve hot, garnished with additional basil leaves and a drizzle of olive oil, if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 15-20 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 420
- Fat: 33g
- Carbohydrates: 2g
- Protein: 28g
Substitutions for ingredients:
- You can use any type of white fish fillets for this recipe.
- If you don't have pine nuts, you can use walnuts or almonds instead.
- If you're lactose intolerant, you can omit the Parmesan cheese or use a dairy-free alternative.
Variations:
- You can add other herbs to the pistou mixture, such as parsley, cilantro, or mint.
- For a spicy version, add a pinch of red pepper flakes to the pistou mixture.
- You can use the pistou as a marinade for the fish before baking it.
Tips and tricks:
- Make sure to pat the fish fillets dry before seasoning them, as this will help them brown better in the oven.
- If you have leftover pistou, you can use it as a spread on sandwiches or as a dip for vegetables.
- You can also freeze the pistou in an ice cube tray and use it later as a flavor booster for soups, stews, or sauces.
Storage instructions:
- Store any leftover fish fillets in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the fish fillets, place them in a baking dish and cover with foil. Bake in a preheated oven at 350°F (180°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the fish fillets on a bed of steamed vegetables, such as broccoli, carrots, or green beans.
- Drizzle some balsamic glaze or lemon juice over the fish for extra flavor.
- Top the fish with some chopped tomatoes or olives for a Mediterranean twist.
Garnishes:
- Fresh basil leaves
- Lemon wedges
- Cherry tomatoes
- Olives
Pairings:
- This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
- You can also serve it with a side of crusty bread to soak up the pistou sauce.
Suggested side dishes:
- Steamed vegetables
- Roasted potatoes
- Rice pilaf
- Quinoa salad
Troubleshooting advice:
- If the pistou mixture is too thick, you can add more olive oil to thin it out.
- If the fish fillets are not cooked through after 15-20 minutes, you can bake them for a few more minutes until they are fully cooked.
Food safety advice:
- Make sure to cook the fish fillets to an internal temperature of 145°F (63°C) to ensure they are safe to eat.
- Wash your hands and all utensils thoroughly before and after handling raw fish.
Food history:
- Pistou is a French sauce made with basil, garlic, and olive oil, similar to Italian pesto. It originated in the Provence region of France and is often used as a topping for soups, stews, and grilled meats.
Flavor profiles:
- This dish has a fresh and herbaceous flavor from the basil and garlic in the pistou sauce, which pairs well with the mild and flaky fish fillets.
Serving suggestions:
- This dish is perfect for a light and healthy dinner or lunch. Serve it with a side of vegetables and a glass of white wine for a complete meal.
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Region: French