AuthorFPGThis recipe uses up all those half eaten jars pesto, cheese and dressings from the fridge and cupboards. Serve with a green salad or green beans and new potatoes or chips.
4-6 fish fillets, such as salmon, cod, haddock, ling, trout or mackerel
Olive oil for brushing
1 tbsp leftover pesto or herby dressings
100 g cherry tomatoes, halved and quartered
2 tbsp herbs such as basil, parsley or dill
1 clove garlic, peeled and crushed
1 tbsp capers, rinsed and drained
2-3 tbsp grated cheese
1
Pre-heat the grill. Brush a baking tray with oil and arrange the frozen fish fillets over the top. Drizzle with oil and season. Cook for 6 minutes on one side, and then carefully flip them over.
2
Meanwhile pull out any opened jars such as pesto or herby dressings. Spoon into a bowl and mix in the chopped cherry tomatoes, chopped fresh herb, crushed garlic and capers.
3
Scatter the salsa over the fish fillets and sprinkle with grated cheese, return to the grill and continue to cook for a further 6 minutes until the fish is cooked through and topping is bubbling.
CategoryMain Courses
Ingredients
4-6 fish fillets, such as salmon, cod, haddock, ling, trout or mackerel
Olive oil for brushing
1 tbsp leftover pesto or herby dressings
100 g cherry tomatoes, halved and quartered
2 tbsp herbs such as basil, parsley or dill
1 clove garlic, peeled and crushed
1 tbsp capers, rinsed and drained
2-3 tbsp grated cheese