Recipe: White Fish with Zucchini & Kale Pesto

White Fish with Zucchini & Kale Pesto

Kale Pesto Ingredients

• 3 ounces kale (or spinach) roughly chopped
• 3 tablespoons lemon or lime juice
• 2 ounces walnuts (optional)
• 1 garlic clove
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup olive oil

Instructions

1. Combine all ingredients except oil in a food processor or blender.
2. Chop, then add oil in small batches. Scrape down sides with rubber scraper, and continue chopping until ingredients form a thick pasty sauce. Set aside.

Fish and Zucchini Ingredients

• 2 zucchini, sliced thin
• 1 tablespoon lemon juice
• ½ teaspoon salt
• 2 tablespoons olive oil
• 1½ pounds of white fish, such as cod, tilapia or walleye
• ¼ teaspoon black pepper

Instructions

1. Rinse zucchini and cut thinly with a slicer, sharp knife or mandolin. In a bowl, add slices and top with oil and juice. Season with salt and pepper.
2. Season fish with salt and pepper; drizzle oil on both sides.
3. You can grill, air-fry or bake the fish. Use medium-high heat for grilling or air-frying. If you bake fish, do so in a 400-degree F oven for about 10-12 minutes on a parchment paper-lined baking pan.
4. To serve, top warm fish with pesto and zucchini slices. You can add more lemon juice for flavor.

Notes:

• Grill the sliced zucchini.
• Use or add other vegetables to add color and nutrients.
• Pesto is a good addition to any fish, chicken or protein dish. It will keep for about five days in the refrigerator.