Oven-roasted fish

A gourmet meal in minutes.

Baked fish turns mealtime into a celebration. With just a few minutes’ effort, you can conjure the most delectable dishes. And don’t shy away from unusual ingredients – there are lots of fish in the sea.

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Oven-roasted fish

  • 4 fish filets, about 6 oz each.
  • 2 T green pesto
  • 4 slices dry-cured ham
  • 1 zucchini
  • 16 cherry tomatoes
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 T extra virgin olive oil


Oven-roasted fish

  1. Coat each fish filet with a thin layer of pesto and wrap the cured ham around it. Toothpicks come in handy to hold the cured ham in place.
  2. Cut the vegetables into half-inch-thick pieces and place them in a large baking tray. Use vegetables you like, chopped small enough so the pieces will be done at the same time as the fish
  3. Drizzle with the olive oil, sprinkle with a little salt and pepper and toss gently until mixed.
  4. Push the vegetables to the edges of the baking dish, and place fish fillets in the center, about half an inch apart, so that they’ll bake evenly. Then spread the vegetables evenly around the baking tray.
  5. Bake at 350 degrees F (175 C) for about 20 minutes; it’s done when the fish separates in flakes when you test it with a fork.