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Almond Pesto Fish with Tomato Bake
Recipes
Almond Pesto Fish with Tomato Bake

Ingredients

  • 2 tablespoons unsalted butter
  • Olive oil cooking spray
  • 2 pints grape tomatoes, halved
  • ½ cup prediced yellow onions
  • 1 teaspoon olive oil
  • 1 (0.5-oz) packet pesto sauce mix, divided
  • 6 tablespoons flour
  • ½ cup grated Pecorino Romano cheese
  • ¼ cup grated Parmesan cheese
  • ½ cup sliced almonds
  • 4 fish fillets (such as tilapia, haddock, or roughy); 1 ½ lb
  • ¼ cup egg substitute (or 1 large egg)
  • 1 lemon, cut into wedges (optional)

Steps

    1. Preheat oven to 375°F. Cut butter in small pieces and place in medium bowl to soften. Coat 13- x 9-inch baking dish with spray. Halve tomatoes; combine with onions, oil, and 1 tablespoon pesto mix until blended. Transfer mixture to baking dish.
    2. Add flour to butter; rub together with fingertips until mixture resembles coarse breadcrumbs. Stir in cheeses until blended. Sprinkle cheese topping over tomatoes; bake 18–20 minutes or until topping is brown and tomatoes are bubbly.
    3. Place remaining 1 tablespoon pesto mix and almonds in food processor bowl; blend until smooth. Place fish on top of tomatoes; brush with egg, then top with almond mixture. Increase oven temperature to 400°F; bake 10–12 more minutes or until crust begins to brown and fish is 145°F (or opaque and flakes easily). Serve with lemon wedges.