Stuffed Fish With Roasted Veggies And Pesto

Submitted by Yael Shira Lipson

This recipe is made from two pieces of fish put together with the stuffing to make a veggie fish sandwich.

Directions

Prepare the Veggies

Cut up the eggplant, zucchini, and peppers into cubes. Slice half the lemon into thin rings and the other half squeeze.

Mix together with oil salt and pepper and cook at 180C/360F for 30 min.

Prepare the Pesto

Place all the leaves (basil, parsley and mint), garlic and nuts into a tall jar/bowl. Blend with a hand blender. Add the oil slowly while blending. Add salt to taste.

Prepare the Fish

Coat both pieces of fish with a bit of salt and pepper and spread the pesto on top. Place half of the lemon slices on top of one piece of fish together with the veggies, then close the other fish on top to make a sandwich.

Pour the lemon juice on top and a drizzle of olive oil and bake for 20 min.

Present the fish with the other lemon rings on top.

Recipe tags

Aubergines Basil Bell peppers Courgettes Dairy free Dinners Eggplants Fish Fish dinner Fresh basil Fresh mint Fresh parsley Garlic Gluten-free stuffing Lemons Mint My kosher Mykosher Mykosher.com No mayo No mayonnaise Non-dairy Non-dairy dinners Pareve Parsley Parve Pesto Pesto sauce Pine nuts Red peppers Sea bream Stuffed fish Stuffing Suppers Vegetable stuffing Yael Shira Lipson Yellow pepper Zucchini Zucchinis