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Almond Pesto Fish

Cooking Sequence

  • Prepare fish and begin to bake (10 minutes)
  • Prepare salad and complete fish; serve (35 minutes)

 Almond Pesto Fish with Tomato Bake


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


  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.

 Spiced Orange Salad


3 oranges
1 tablespoon olive oil
1 teaspoon ground allspice
1/2 teaspoon kosher salt
5 oz baby arugula leaves
1/4 cup brown sugar balsamic vinaigrette
4 oz crumbled goat cheese


  1. Peel oranges; cut (across sections) into 1/2-inch slices. (Cut slices into half circles, if desired.)
  2. Combine oil, allspice, and salt; toss oranges to coat.
  3. Toss arugula with dressing and spread in single layer on serving platter. Arrange orange slices over arugula; sprinkle with cheese. Serve.

Aprons Advice

  • Complete your meal with dinner rolls, sweet tea, and tiramisu for dessert.
  • If you're not getting good browning on the tomatoes, don't worry; the topping should brown while the fish is cooking.

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