Kılıç Taste On Your Plate > Bass Entrée With Pesto



Cooking time: 10 minutes

Preparing time: 10 minutes


4 servings

Necessary materials:

2 pieces of bass fillet
2 spoonful of flour
3-4 spoonful of olive oil

For Pesto sauce:
1 bunch of fresh basil
2 spoonful of pinon (pine nuts used for stuffing)
2 cloves of garlic
1 coffee cup of olive oil
1 spoonful of powdered parmesan cheese
Salt

 

  • Place basil leaves, garlic, pinon, parmesan cheese and olive oil into the kitchen robot. Add some salt and grind in the rondo until it reaches a fluid sauce consistency.
  • Cut bass fillets into 3 finger wide pieces. Heat some olive oil in a pan. Baste the fish pieces in flour and put them on the heated oil. Cook the fish for 2 minutes, regularly turning the pieces around, and then add 2-3 spoonful of pesto sauce into the pan. Swing the pan around to equally disperse the sauce around the pan. Cook for another 2-3 minutes, then remove the fish from the pan. Place them onto a service plate and pour pesto sauce over them. Decorate with basil leaves and cherry tomatoes, and serve.