Healthy Recipe Pescado Al Fresco
Tender pieces of creamy dory fillet is made more flavourful when drizzled generously with onions jus.
Make the pesto: Blen until smoth 50 grams fresh basil leaves, 1 cup olive oil, 1 tablespoon plus a teaspoon grated Parmesan cheese, 6 cloves peeled garlic, 1 to 2 tablespoon walnuts, 1/2 teaspoon each salt and white pepper in food processor.
Cook the Fish: Wash and cut 600 grams creamy dory fillet into 50-gram pieces. Season with salt and pepper. Lightly dredge fish 1/2 cup all-purpose flour. Heat 1/4 cup oil in a nonstick saute pan and cook-fish until golden brown. Top each fish with 1 to 2 teaspoons pesto.
Make the union jus: Heat 1 teaspoon oil in a saucepan and saute 450 grams white onions (sliced) over medium heat until translucent and caramelized. Pour in 4 cups chicken stock and simmer for 10 minutes.
Make the shoestring potatoes: Heat oil in a pan and fry 500 grams potatoes (cut into every thin strips) until golden. To assemble, top fish with a mound of crispy shoestring potatoes and ladle 1/4 cup onion jus around. Serve 4.