Enjoy this super easy entrée any day of the week! Any white fish can be used however cooking times may vary with the choice of fish. Serve over pasta with extra pesto to round out the meal. Serves 4.
4 – 4 to 6 oz. of orange roughy filets or white fish of your choice rinsed and patted dry
6 tablespoons of pesto (more or less to your liking and size of your fish)
16 cherry tomatoes washed and cut in half (more or less if desired
1 – 16 oz. can of artichoke quarter
Parchment paper or foil
Rinse and pat the fish dry. Cut 4 pieces of parchment paper or foil to about 10 inches in length and 12 inches in width. Place the parchment paper or foil on a baking sheet. Half of the sheet should be flat and the other flat will be the “cover”. Place the fish on the parchment and evenly spread 1 1/2 tablespoons of pesto over each piece of fish. Fold paper or foil overlapping each other in increments of 1 – 2 inches crimping to seal. Repeat with remaining fish. Bake in a preheated oven at 400 degrees for about 10 minutes. Cooking times will vary depending on thickness of fish. While fish is cooking cut the tomatoes and drain the artichokes. Remove fish from oven and carefully open package, because hot steam will be released. Remove from parchment or foil and plate pour any pesto and juices over fish and evenly divide tomatoes and artichokes between each plate.
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