Fish fillets with "pesto" and sun-dried tomatoes: Provence's flavour on your plate.
2 | tilapia fillets, or turbot fillets | 360 g | |
3 | sun-dried tomatoes (oil packed), finely chopped | 12 g | |
1/2 | shallots, finely chopped | 20 g | |
2 tbsp | pesto sauce | 26 g | |
4 tsp | mayonnaise | 18 g | |
1 tbsp | olive oil | 15 mL |
Keep the serving plates warm on the stove while you're preparing the dish.
per 1 serving (180 g)
Amount % Daily Value |
Calories 370 |
Fat 23 g 36 % |
Saturated
4.3 g
22 % |
Cholesterol 90 mg |
Sodium 270 mg 11 % |
Carbohydrate 4 g 1 % |
Fibre 1 g 3 % |
Sugars 0 g |
Net Carbs 3 g |
Protein 39 g |
Vitamin A 4 % |
Vitamin C 13 % |
Calcium 6 % |
Iron 11 % |
Food Group | Exchanges |
---|---|
Vegetables | ½ |
Meat and Alternatives | 4 ½ |
Fats | 3 ½ |
quick, easy to make and the whole family loves it!
Subbed some parsley/garlic/olive oil instead of the pesto and straight olive oil. It made them a little much oily, but still very tasty!
I loved this recipe, fast and so delicious I practically inhaled it, will definitely make it again and for company.