Baked Fish with Pepita Habanero Pesto

Method4 steps

1. 1

   Step 1: Position an oven rack in the middle and preheat the oven to 400°F / about 200°C. Have the Pepita Habanero Pesto already prepared.

2. 2

   Step 2: Grease a baking dish with unsalted butter; choose one large enough to hold the fish in a single layer. Arrange all the fish fillets in it. Wash the lime (1), halve and squeeze it, then pour all its juice over the fish. Sprinkle with a little salt and coarsely ground black pepper to taste.

   Uses Unsalted butter for greasing the baking dish, as needed · 1½ lb raw mild flaky fish fillets, such as grouper, flounder or tilapia · 1 lime, juice squeezed during preparation · Kosher or coarse sea salt, to taste · Coarsely ground black pepper, to taste · Water for washing the lime, as needed

3. 3

   Step 3: Spoon about 3–4 tablespoons of the prepared pesto over each fish fillet, drawing from the 1-cup supply. Keep any unused clean pesto covered and refrigerated. Bake for 10–15 minutes, checking from 10 minutes, until the fish is opaque, flakes easily with a fork and reaches at least 63°C / 145°F at its thickest part. Continue baking as needed for thicker pieces.

   Check the pesto-coated fish · 10 minUses All the prepared 1½ lb fish in the baking dish · Prepared pesto from the 1-cup supply, about 3–4 tbsp per fish fillet

4. 4

   Step 4: Wash and dry any cilantro or basil garnish you choose. Serve the fish immediately in 4 portions, optionally garnished with pine nuts, cilantro or basil.

   Uses All cooked pesto-coated fish lifted from the dish · Pine nuts, cilantro or basil for garnish, as desired · Water for washing optional cilantro or basil, as needed