Wednesday, October 04, 2006

Roasted Fish Fillet with Cherry Tomato 車厘茄烤魚柳

Category: Entree, One-dish Meal
Style: American
Difficulty: Easy
Portion: Serves 2

2 pieces 8oz-each white fish fillets, such as cod, skinned and pin-boned
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
1/2 lb cherry tomato, halved
1 piece bocconcini cheese, tear into small pieces
2 tbsp dried basil
1/4 cup freshly grated parmesan cheese
8 oz dried pasta
2 tbsp pesto
freshly grated parmesan cheese

Preheat oven to 425F
Place fish fillet in an oiled roasting pan. Drizzle with 1 tbsp olive oil and season with salt and pepper.
Mix tomato, basil and bocconcini with 1 tbsp olive oil in a bowl and then place on top of fish fillet.
Sprinkle over the parmesan cheese.
Bake in preheated oven for 20 minutes or until golden.
Meanwhile, boil a large pot of water and season with salt generously. Add pasta and cook according to package instruction.
Drain pasta and put back into the pot to keep warm. Mix with pesto and parmesan cheese. Serve with fish.

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