Oven Roasted Parmasean Pesto Crusted Fish

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Oven Roasted Parmasean Pesto Crusted Fish

Postby chris oak » May 21st, 2017, 7:02 pm

I've had a lot of great recipes, my wife made this one tonight on salmon and white seabass. I would say it was probably the best fish I've ever had, absolutely delicious. I'm putting it up as salmon/white seabass but I'm pretty sure it will work on any fish.

16-20 oz of salmon filet or white seabass (skin on)
Kosher salt/freshly ground black pepper
3 TB Pesto
2TB GRATED parmasean cheese
A few dashes of sweet paprika (we used smoked paprika)

Preheat oven to 425
Dry fish and sprinkle the kosher salt and pepper on it. Sprinkle paprika.
Apply the pesto to the fish. Add the Parmasean.

Roast for 12-14 minutes or until flaky. Serve with a side of wild rice or veggies.
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Re: Oven Roasted Parmasean Pesto Crusted Fish

Postby Bill McIntyre » May 21st, 2017, 7:27 pm

Tomorrow.
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Re: Oven Roasted Parmasean Pesto Crusted Fish

Postby chris oak » May 21st, 2017, 7:30 pm

Man Bill, I wsb is just okay in my book but it was really really good. It might be because I'm a huge pesto fan too.
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Re: Oven Roasted Parmasean Pesto Crusted Fish

Postby Bill McIntyre » May 21st, 2017, 7:43 pm

So am I. One if my favorite pizzas uses pesto.
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Re: Oven Roasted Parmasean Pesto Crusted Fish

Postby chris oak » May 21st, 2017, 8:35 pm

My favorite pizza is a pesto/marinara mix. My favorite is in san pedro, it's called "big nicks" and it's all italian food. That pizza sauce is really really good, I've tried to get it at other places but nothing is the same.
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Re: Oven Roasted Parmasean Pesto Crusted Fish

Postby Bill McIntyre » May 22nd, 2017, 4:27 pm

OK, now that I'm starting to make it, I see that Pesto isn't mentioned anywhere but in the title. How much? When?
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Re: Oven Roasted Parmasean Pesto Crusted Fish

Postby chris oak » May 22nd, 2017, 5:09 pm

sorry bill i edited it
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Re: Oven Roasted Parmasean Pesto Crusted Fish

Postby Bill McIntyre » May 22nd, 2017, 5:30 pm

Thanks. Just in time. :)
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Re: Oven Roasted Parmasean Pesto Crusted Fish

Postby dam » May 23rd, 2017, 12:55 pm

Bill must've had a food comma... :rofl: don't leave us hanging, how was it?
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Re: Oven Roasted Parmasean Pesto Crusted Fish

Postby Nate Baker » May 23rd, 2017, 1:28 pm

He's pausing as one does after a food comma.
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Re: Oven Roasted Parmasean Pesto Crusted Fish

Postby Bill McIntyre » May 23rd, 2017, 1:31 pm

dam wrote:Bill must've had a food comma... :rofl: don't leave us hanging, how was it?


Pretty good, but not my favorite. Nancy liked it more than I did. Part of the problem is that filets from even a little 30 pound fish are just too damn thick. There was that crust on the top, but then a hell of a lot of meat underneath so that the crust had be spread over a lot. That's why I like recipes with some sort of sauce so that each bite can get flavor. I should have sliced the filets in half crosswise to make them thinner, and next time I use this recipe I will.

I should stick to barely legal fish like the ones you shoot.
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Re: Oven Roasted Parmasean Pesto Crusted Fish

Postby chris oak » May 23rd, 2017, 2:40 pm

yah either that or cut slits in it so it has a chance to soak in. ps the small ones are sweeter
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Re: Oven Roasted Parmasean Pesto Crusted Fish

Postby dam » May 23rd, 2017, 2:50 pm

Bill McIntyre wrote:
dam wrote:Bill must've had a food comma... :rofl: don't leave us hanging, how was it?


Pretty good, but not my favorite. Nancy liked it more than I did. Part of the problem is that filets from even a little 30 pound fish are just too damn thick. There was that crust on the top, but then a hell of a lot of meat underneath so that the crust had be spread over a lot. That's why I like recipes with some sort of sauce so that each bite can get flavor. I should have sliced the filets in half crosswise to make them thinner, and next time I use this recipe I will.

I should stick to barely legal fish like the ones you shoot.


Thanks, Bill. But are you sure you didn't confuse me with Oak? :angry-nono:
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