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1
Spread pine nuts in a single layer on a foil lined baking tray.
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2
Bake at 400 degrees for 5-6 minutes. Since I was starting from a non-heated toaster oven I went for 6 minutes and it came out just perfect.
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3
Take out of the oven when just browned and the oils are just releasing.
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4
Add basil, garlic and pine nuts to a food processor. You can use a blender if you are in a pinch.
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5
Season with salt and pepper.
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6
Spin until the ingredients are coarse ground.
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7
With the food processor running add olive oil until you reach the desired consistency, a nice paste.
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8
Add the grated cheese in last. Spin very briefly so all the ingredients blend without melting the cheese.
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9
Grease a foil lined baking sheet big enough for your fillets.
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10
Wash your fish and pat dry with a paper towel. Squeeze fresh lemon juice over each of the fillets and season with salt and pepper.
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11
Place the fish seasoned side down. Put some pesto on each of the fillets.
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12
Spread the pesto evenly over the fillets adding pesto where needed.
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13
Bake at 400 degrees for 20 minutes. Serve with steamed clams and corn. This is so basic and tasty. It's easy enough to make on any given weekday for a healthy meal, light and not overpowering. Serve with the leftover white wine from the steamed clams and you have a great meal which you can whip up in 20 minutes.
