{"id":7373,"date":"2020-04-29T19:02:30","date_gmt":"2020-04-29T17:02:30","guid":{"rendered":"https:\/\/pestofresco.eu\/baked-fillet-of-sea-bream-with-fresh-pesto\/"},"modified":"2025-02-19T10:28:19","modified_gmt":"2025-02-19T09:28:19","slug":"baked-fillet-of-sea-bream-with-fresh-pesto","status":"publish","type":"post","link":"https:\/\/pestofresco.eu\/en\/baked-fillet-of-sea-bream-with-fresh-pesto\/","title":{"rendered":"Baked fillet of sea bream with Fresh Pesto"},"content":{"rendered":"\n

Pesto Fresco Genovese is also perfect with baked sea bream fillet.Try it with the recipe that chef Gian Luca Cellerino of Ristocaff\u00e8 Il Ponte at\nToirano cooked for us!<\/h2>\n\n

Today we bring you a tasty and healthy<\/strong> seafood dish: fillet\nof baked sea bream with Pesto Fresco Genovese.<\/strong>In fact, Pesto Genovese<\/strong> also goes\nperfectly with fish: it gives a flavor that will surprise you.<\/strong> Follow the recipe of chef Gian Luca\nCellerino<\/strong> by Ristocaff\u00e8 Il Ponte of\nToirano<\/strong>: it is easy<\/strong>\nmaking and very fast<\/strong>, ideal\neven during the week when working. <\/p>\n\n

Baked fillet of sea bream with Fresh Pesto: ingredients for 4 people <\/h3>\n\n
  • 1 170g jar of Pesto Fresco Genovese<\/strong> <\/li>
  • 4 fillets of\nsea bream<\/strong> (we’ll give you a tip: ask your fishmonger to fillet them!).<\/li>
  • Basil<\/strong> leaves<\/li>
  • Sage<\/strong> leaves<\/li>
  • Thyme<\/strong> sprigs<\/li>
  • Tomatoes\n<\/strong> Pachino (calculate 6\/8 each)<\/li>
  • EVO oil\nfrom the Ligurian Riviera<\/strong><\/li>
  • Salt and pepper to taste<\/li>
  • Half cup of water<\/strong> or white wine<\/strong>\nlight<\/li><\/ul>\n\n

    Baked fillet of sea bream with Fresh Pesto: procedure<\/h3>\n\n
    • Turn on the oven and bring it to the temperature of\n180\u00b0C<\/li>
    • Check that the sea bream fillets are\nperfectly clean and remove any remaining bones in the central\npart.<\/li>
    • Grease baking paper and lay out the fillets of\nsea bream<\/li>
    • Season with salt, pepper, thyme sprigs and\nbasil and sage leaves, according to one’s taste<\/li>
    • Add Pachino tomatoes cut in half<\/li>
    • Add half a coffee cup of water (to\ndepending on taste; if you like a more aromatic flavor, substitute with light\nwhite wine)<\/li>
    • Close the baking paper to form a foil<\/li>
    • Bake for 15 minutes<\/li>
    • Remove from the oven and serve: lay the fillets on the plate,\nadd some of the cooking juices, cherry tomatoes, a drizzle of EVO oil from\nRiviera Ligure, and finally generous drops of Pesto Fresco<\/li><\/ul>\n\n

      You can purchase<\/strong>\nour Pesto Fresco on this website at\n “buy online”<\/strong> section for\nhave it conveniently<\/strong> delivered to your home\n<\/strong> or in the vending machine\n<\/strong> h24 in Loano<\/strong> at Corso Europa 14e.<\/p>\n\n

      Enjoy your meal!<\/p>\n","protected":false},"excerpt":{"rendered":"

      Pesto Fresco Genovese is also perfect with baked sea bream fillet.Try it with the recipe that chef Gian Luca Cellerino of Ristocaff\u00e8 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…<\/p>\n","protected":false},"author":3,"featured_media":6662,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[595],"tags":[1218,1220,1219,553,567,1221],"class_list":["post-7373","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-baked-sea-bream","tag-dispenser","tag-fish-with-pesto","tag-fresh-pesto","tag-fresh-pesto-genovese","tag-online-en"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t