Pesto is an Italian sauce traditionally made of blended basil, garlic, pine nuts, parmesan cheese and olive oil. However, what makes pesto so special is that you can make it any way you like! A blend of greens, such as arugula and spinach; any tree nut you like, such as walnuts, pecans or almonds; or you can add a touch of bright flavor, such as lemon, which I am doing in this recipe for Sautéed Haddock and Lemon Pesto! The pesto brings such a pop of flavor and texture to the mild and tender white fish, and it makes for the absolute perfect weeknight meal. Give it a try tonight!
Sautéed Haddock with Lemon Pesto
4 (6 oz.) haddock fillets
¼ tsp. salt, divided
¼ tsp. ground black pepper, divided
⅔ cup firmly packed basil leaves
¼ cup (1 oz.) grated fresh parmesan cheese
2 garlic cloves, peeled
1 Tbsp. lemon zest
1 Tbsp. fresh lemon juice
¼ cup extra virgin olive oil
- Heat a large skillet on medium-high. Coat with cooking spray.
- Sprinkle fillets with ⅛ salt and black pepper. Place fillets in the hot pan, place lid on top and cook 2-4 minutes on each side or until fish flakes easily with a fork.
- While the fish cooks, combine basil, parmesan, garlic, lemon zest, lemon juice and remaining salt and pepper in food processor. Pulse food processor while slowly adding the olive oil. Continue pulsing until desired consistency is achieved. Taste and season, if necessary.
- Place fillets on 4 plates and top with pesto sauce.
Serves: 4 *Per Serving: Calories 290, Total Fat 17g (Saturated 3g, Trans 0g), Cholesterol 110mg, Sodium 560mg, Total Carbohydrate 1g (Dietary Fiber 0g, Sugars 0g), Protein 34g, Vitamin A 10%, Vitamin C 8%, Calcium 10%, Iron 4%
Julie Andrews is a Registered Dietitian Nutritionist (RDN) with Festival Foods and is certified by the state of Wisconsin.