| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
people
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Ingredients
- 4 Fish Fillets
- 4 large tomatoes thinly sliced
- 1 Lemon Juice
- 4 tsp sun-dried tomato-pesto store-bought
- A pinch black pepper and salt freshly ground
- ⅓ cup low-fat ricotta cheese
- ½ cup fresh basil leaves chopped
- 2 stalks of celery or green onions
- 3 tbsp Parmesan Cheese grated
- ¼ cup pine nuts
- ¾ cup risoni farfalle, fusilli, stortini or any small pasta
- ⅓ cup broccoli
- 1½ cup mushrooms sliced
- 1 bunch asparagus
Ingredients
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Instructions
- Preheat the oven at 180° C and grease the baking dish. Place half the tomato slices on the dish and top with fish fillets. Season with lemon juice, salt and pepper.
- On each fillet, add some pesto, ricotta cheese, basil. Again top with the remaining tomato slices, such that the topped fish fillets are sandwiched between two layers of tomato slices. Season with pepper and sprinkle parmesan cheese and pine nuts on top.
- Spray or drizzle some oil and bake for about 20-25 minutes. While the fish bakes, boil the pasta and steam the vegetables.
- Serve the baked fish with pasta mixed with steamed vegetables and garnished with basil.
Recipe Notes
Recipe Tips You can also use rice instead of pasta. Share your version of this recipe Have you tried Italian fish at home? If yes, then tell us about your version of the recipe. Frequently Asked Questions What can I use instead of sun-dried tomato pesto? You can also make tomato pesto variation for this recipe at home. Blend tomatoes, garlic, roasted red bell pepper, black pepper, basil, walnuts, olive oil and salt together until you get a smooth paste. Can I use any other nuts in place of pine nuts? Yes. You can use walnuts for this recipe if pine nuts aren’t available.