FISH WITH PESTO AND CHERRY TOMATOES ENJOY DAN:

FISH FILLETS WITH DAN'S PESTO AND CHERRY TOMATOES by CHEF DAN:

Serves 4

INGREDIENTS:

4 (6 Oz) skinless white fish fillets, (cod, halibut, flounder, or cat fish)

3-tablespoons olive oil, divided

Sea salt and freshly ground black pepper to taste

1 cup Panko

DAN’S BASIL PESTO:

1/2-cup olive oil

4 garlic cloves, slice

3 cups fresh Thai basil

3 tablespoon pine nuts

1/4-cup sliced almonds

1/2-teaspoon chili powder

1/2-cup Parmesan cheese

CHERRY TOMATO TOPPING:

12 cherry tomatoes, halved

2 tablespoon olive oil

Sea salt and freshly ground black pepper to taste

DIRECTIONS:                          (PRE-HEAT OVEN TO 425 DEGREES)

1.   Rub the fish with 1 tablespoon olive oil, then season with salt and pepper.

2.   Place the Panko in a bowl, and then dredge the fillets in the Panko.

3.   Using your fingers to help the crumbs adhere to the fish.

4.   Place the basil pasta in a blender, blend while pouring oil into the mixture, until you have thick pesto sauce.

5.   In a bowl toss together the cherry tomatoes, olive oil, salt and pepper.

6.   Set aside.

7.   In an oven-proof pan, heat 2 tablespoons olive oil over medium-heat when sizzling.

8.   Place the fillets into the pan.

9.   Sear the fillets until golden brown on one side, and then carefully turn the fillets over.

10.                Place in the pre-heated oven.

11.                Bake for 8-10 minutes.

12.                Place the fish fillets on individual plates.

13.                Then spread a heaping tablespoon of pesto on top of each.

14.                Spoon the tomatoes divided equally over the fish fillets.

15.                Serve with jasmine rice.

ENJOY DAN:                            BON-APPETITE!!