- 4 boneless, skinless salmon or white fish fillet pieces or steaks
- salt and ground black pepper, to taste
- 4 tbsp homemade pesto (see over) or store-bought pesto
- about 20 cherry tomatoes
- finely grated zest of 1 lemon
- 2 tbsp capers
- 2 tbsp extra virgin olive oil
- basil leaves, to serve (optional)
- 2 large cloves garlic, coarsely chopped
- 2 packed cups basil leaves
- 1¼ cups extra virgin olive oil
- ¼ cup grated parmesan
- ¼ cup lightly roasted pine nuts or almonds
- ½ tsp salt
- ground black pepper,
Preheat oven to 220°C fan bake and line a large, shallow oven dish with baking paper for easy clean up.
Arrange fish in a single layer in prepared oven dish and season to taste. Spread 1 tbsp pesto over each piece of fish. Scatter tomatoes, lemon zest and capers over and around the fish, drizzle with olive oil and season again.
Roast until fish is just cooked through (about 8 minutes). It should give when gently pressed. Garnish with basil leaves if desired.
This pesto is quite runny, so it’s perfect for drizzling onto fish or stirring through pasta. For thicker pesto, add more nuts or less oil.
Place all ingredients in a food processor or blender and whizz until fairly smooth. Chill for up to a week, covered with a thin layer of oil to prevent the top from oxidizing and going brown, or freeze in small containers.