Best 9 Pesto Fish With Pine Nuts Recipes

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**Pesto Fish with Pine Nuts: A Mediterranean Delight**

Prepare to embark on a culinary journey with our tantalizing Pesto Fish with Pine Nuts recipe - a symphony of flavors that showcases the vibrant essence of Mediterranean cuisine. This delectable dish is a delightful symphony of fresh ingredients, seamlessly blending the aromatic basil pesto with the tender, flaky fish fillets. The crowning glory is a generous sprinkling of toasted pine nuts, adding a delightful crunch and nutty flavor that perfectly complements the dish. As you delve deeper into this article, you'll find a treasure trove of additional recipes that celebrate the versatility of pesto, transforming ordinary ingredients into extraordinary creations. From savory pasta dishes adorned with pesto to vibrant vegetable salads kissed with its herbaceous charm, this collection offers a culinary adventure that will tantalize your taste buds and leave you craving more.

Here are our top 9 tried and tested recipes!

HALIBUT WITH A PINE NUT CRUST



Halibut with a Pine Nut Crust image

Recipe barely adapted from and with thanks to Kayln's Kitchen

Provided by Mary Younkin

Number Of Ingredients 7

4 white fish filets (about 6 ounces each)
6 tablespoons pine nuts (finely chopped)
4 tablespoons Parmesan cheese (finely grated)
2 large garlic cloves (minced)
2 teaspoons pesto (I've used both parsley and basil pestos)
3 tablespoons mayonnaise
lemon wedges (for serving)

Steps:

  • Let the fish fillets warm on the counter for at least half an hour prior to cooking them. You want them to be almost room temperature before placing them in the oven, this will help them cook through before the topping is too brown.
  • Preheat the oven to 400 degrees. Place the fish in a large shallow baking pan. Mix together the pine nuts, Parmesan, garlic, pesto and mayonnaise. Divide this mixture in half and then use a rubber scraper to spread the crust mixture over the top surface of each fillet. Pile it on so that all of the topping is used.
  • Bake the fish 10-20 minutes, until the fish is firm to the touch and the crust begins to very lightly brown. The thickness of your fish will determine the cooking time. Serve hot with lemon wedges. Enjoy!

PESTO



Pesto image

Basic pesto, made with basil, olive oil, pine nuts, and Parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You can add a little extra Parmesan to the mixture if you like.

Provided by ANDERVAL

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 16

Number Of Ingredients 6

3 cups packed fresh basil leaves
4 cloves garlic
¾ cup grated Parmesan cheese
½ cup olive oil
¼ cup pine nuts
½ cup chopped fresh parsley

Steps:

  • Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.

Nutrition Facts : Calories 91.5 calories, Carbohydrate 1 g, Cholesterol 3.3 mg, Fat 9 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 59.1 mg, Sugar 0.1 g

GRILLED FISH FILLET WITH PESTO SAUCE



Grilled fish fillet with pesto sauce image

Moist, grilled fillets made with only one tablespoon of oil, and served with a fresh-tasting pesto sauce. Yum!

Provided by Philips Canada

Categories     Seafood     Fish

Time 18m

Yield 2

Number Of Ingredients 8

2 white fish fillets (200 g each)
1 tablespoon olive oil
pepper & salt
1 bunch fresh basil
2 garlic cloves
1 tablespoon pine nuts
1 tablespoon grated Parmesan cheese
1 cup extra-virgin olive oil

Steps:

  • Heat the Philips Airfryer to 180C.
  • Brush the fish fillets with the oil and season with pepper & salt. Place in the cooking basket of the Airfryer and slide the basket into the Philips Airfryer. Set the timer for 8 minutes.
  • Pick the basil leaves and place them with the garlic, pine nuts, Parmesan cheese and olive oil in a food processor or pestle and mortar. Pulse or grind the mixture until it turns into a sauce. Add some salt to taste.
  • Place the fish fillets on a serving plate and serve them drizzled with the pesto sauce.

Nutrition Facts : Calories 1301.8 calories, Carbohydrate 3.1 g, Cholesterol 58.3 mg, Fat 123.5 g, Fiber 1.1 g, Protein 43.3 g, SaturatedFat 17.8 g, Sodium 1773.2 mg, Sugar 0.3 g

PINE NUT-CRUSTED TILAPIA



Pine Nut-Crusted Tilapia image

This golden-brown fish has a tender texture, nutty coating and hint of sweet honey. It's fast to fix and can be served for a special family meal or when you want to impress guests.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup pine nuts, ground
1/4 cup all-purpose flour
1/4 teaspoon dill weed
1/4 teaspoon lemon-pepper seasoning
1 egg
3 tablespoons lemon juice
1 teaspoon honey
4 tilapia fillets (6 ounces each)
2 tablespoons butter
Additional honey, optional

Steps:

  • In a shallow bowl, combine the pine nuts, flour, dill and lemon-pepper. In another shallow bowl, combine the egg, lemon juice and honey. Dip fillets in egg mixture, then coat with nut mixture., In a large nonstick skillet, cook fillets in butter over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Drizzle with additional honey if desired.

Nutrition Facts : Calories 237 calories, Fat 16g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 119mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein.

PESTO FISH WITH PINE NUTS



Pesto Fish with Pine Nuts image

I love fish and Italian flavors are my favorites. This recipe gives cod a little bit of a different treatment. -Valery Anderson, Sterling Heights, Michigan

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 5

2 envelopes pesto sauce mix, divided
4 cod fillets (6 ounces each)
1/4 cup olive oil
1/2 cup shredded Parmesan or Romano cheese
1/2 cup pine nuts, toasted

Steps:

  • Prepare one envelope pesto sauce mix according to package directions; set aside. Sprinkle fillets with remaining pesto mix, patting to help adhere., In a large skillet, heat oil over medium heat. Add fillets; cook until fish just begins to flake easily with a fork, 4-5 minutes on each side. Remove from heat. Sprinkle with cheese and pine nuts. Serve with pesto sauce.

Nutrition Facts : Calories 560 calories, Fat 39g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 1522mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 1g fiber), Protein 35g protein.

BASIL PESTO



Basil Pesto image

Keep this basic Basil Pesto recipe from Food Network Kitchen in your arsenal and use it for topping pasta, fish, chicken, pizza and more.

Provided by Food Network Kitchen

Time 5m

Yield 1 cup

Number Of Ingredients 6

2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese

Steps:

  • Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
  • If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
  • If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

CLASSIC PESTO



Classic pesto image

Whizz up delicious homemade pesto in under 15 minutes using just five ingredients. This herby Italian-style sauce is great stirred through pasta for a quick meal

Provided by Good Food team

Categories     Condiment, Dinner, Lunch, Main course, Pasta

Time 15m

Yield Makes 250ml

Number Of Ingredients 5

50g pine nuts
80g basil
50g parmesan or vegetarian alternative
150ml olive oil
2 garlic cloves

Steps:

  • Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the basil, parmesan, olive oil and garlic cloves. Whizz until smooth, then season to taste.

Nutrition Facts : Calories 88 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Fiber 0.1 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium

PESTO & OLIVE-CRUSTED FISH



Pesto & olive-crusted fish image

A great way to pep up fish for a healthy, quick, mid-week meal.

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 20m

Number Of Ingredients 5

2 tbsp green pesto
finely grated zest 1 lemon
10 green olives , pitted and roughly chopped
85g fresh breadcrumb
4 white fish fillets, such as cod or haddock

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Mix the pesto, lemon zest and olives together, then stir in the breadcrumbs.
  • Lay the fish fillets on a baking tray, skinside down, then press the crumbs over the surface of each piece. Bake in the oven for 10-12 mins until the fish is cooked through and the crust is crisp and brown.

Nutrition Facts : Calories 219 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 30 grams protein, Sodium 1.14 milligram of sodium

BASIC PESTO



Basic Pesto image

Pesto is a mouthful of bright summer - basil made more so. You can buy it in a jar or in the refrigerator section of your grocery story, but there is nothing better than making it yourself. Fresh basil can be found in abundance at farmers' markets in the summer. Just clean, take the stems off and throw the leaves in a food processor with nuts and garlic. Dribble in the oil and you've got a versatile sauce for pasta, chicken or fish.

Provided by Florence Fabricant

Categories     easy, quick, condiments, editors' pick

Time 15m

Yield 2 cups

Number Of Ingredients 5

2 cups fresh basil leaves (no stems)
2 tablespoons pine nuts or walnuts
2 large cloves garlic
1/2 cup extra-virgin olive oil
1/2 cup freshly grated parmesan cheese

Steps:

  • Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
  • With the machine running slowly dribble in the oil and process until the mixture is smooth.
  • Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.

Nutrition Facts : @context http, Calories 82, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 8 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 49 milligrams, Sugar 0 grams

Tips:

  • To make the most flavorful pesto, use fresh basil, pine nuts, Parmesan cheese, garlic, and olive oil.
  • If you don't have fresh basil, you can use a cup of packed fresh parsley or cilantro.
  • To make a vegan pesto, omit the Parmesan cheese and use nutritional yeast instead.
  • If you don't have pine nuts, you can use walnuts, almonds, or pistachios.
  • For a more intense flavor, roast the pine nuts before adding them to the pesto.
  • To make the fish more flavorful, marinate it in the pesto for at least 30 minutes before cooking.
  • To prevent the fish from sticking to the pan, make sure the pan is hot before adding the fish.
  • Cook the fish over medium heat until it is cooked through but still flaky.
  • Serve the fish immediately with the pesto sauce and your favorite sides.

Conclusion:

This pesto fish with pine nuts is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pesto is flavorful and versatile, and it can be used to marinate the fish, as a sauce, or as a topping. The fish is cooked to perfection and is flaky and moist. This dish is sure to be a hit with your family and friends.

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