If there’s one cardinal rule when cooking fish, it’s that simple is best. Let the flavour of the fish do the talking, and you can’t go wrong. Flash roasting is easy, and has an extra bonus – it’s quick. Keep the heat high, so the fish doesn’t lose moisture, and you can have a fantastic dish ready in ten minutes.
Flash Roasted Fish with PestoUse boneless fillets of your favourite fish. Terakihi works well, salmon too.
You can use shop-bought pesto, but here’s how to make your own:
25 fresh basil leaves
1/2 cup virgin olive oil
1/3 cup pine nuts
pinch of salt
1/2 cup freshly grated Parmesan cheese
1/2 cup freshly grated Romano cheese
Blitz up the first four ingredients in a food processor, add the cheeses and process briefly again. You’re done.
Pre-heat the oven to 250C (480F). Place the fish fillets on a lightly oiled baking tray or dish, folding under any thin edges. Spread with the pesto and put the tray in the oven for 5-8 minutes. When done the fish should resist slightly when pressed (check after 5 mins). That’s all.
Grilled tomatoes are the perfect complement, plus your choice of vegetables.
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