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Baked fillet of sea bream with Fresh Pesto

Baked fillet of sea bream with Fresh Pesto

Pesto Fresco Genovese is also perfect with baked sea bream fillet.
Try it with the recipe that chef Gian Luca Cellerino of Ristocaffè Il Ponte at Toirano cooked for us!

Today we bring you a tasty and healthy seafood dish: fillet of baked sea bream with Pesto Fresco Genovese.
In fact, Pesto Genovese also goes perfectly with fish: it gives a flavor that will surprise you.
Follow the recipe of chef Gian Luca Cellerino by Ristocaffè Il Ponte of Toirano: it is easy making and very fast, ideal even during the week when working.

Baked fillet of sea bream with Fresh Pesto: ingredients for 4 people

  • 1 170g jar of Pesto Fresco Genovese
  • 4 fillets of sea bream (we’ll give you a tip: ask your fishmonger to fillet them!).
  • Basil leaves
  • Sage leaves
  • Thyme sprigs
  • Tomatoes Pachino (calculate 6/8 each)
  • EVO oil from the Ligurian Riviera
  • Salt and pepper to taste
  • Half cup of water or white wine light

Baked fillet of sea bream with Fresh Pesto: procedure

  • Turn on the oven and bring it to the temperature of 180°C
  • Check that the sea bream fillets are perfectly clean and remove any remaining bones in the central part.
  • Grease baking paper and lay out the fillets of sea bream
  • Season with salt, pepper, thyme sprigs and basil and sage leaves, according to one’s taste
  • Add Pachino tomatoes cut in half
  • Add half a coffee cup of water (to depending on taste; if you like a more aromatic flavor, substitute with light white wine)
  • Close the baking paper to form a foil
  • Bake for 15 minutes
  • Remove from the oven and serve: lay the fillets on the plate, add some of the cooking juices, cherry tomatoes, a drizzle of EVO oil from Riviera Ligure, and finally generous drops of Pesto Fresco

You can purchase our Pesto Fresco on this website at “buy online” section for have it conveniently delivered to your home or in the vending machine h24 in Loano at Corso Europa 14e.

Enjoy your meal!

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