Basil Crusted White Fish with Pesto Zoodles

By: Batsheva Netzer

Prep Time

15 Minutes

Cooking Time

25 Minutes

Preference

Meaty

Ingredients

Fillet of white fish (cod/haddock)
1-2 frozen basil pods, defrosted
1 tsp light mayo
Italian spiced panko crumbs
 
Zoodles:
Courgette
Passata/chopped tomatoes
Fresh basil leaves
Light cream cheese

Method

Place the fillet of fish on an oven tray. In a separate bowl melt the frozen basil pod and mixed it with 1 tsp of light mayo. ⁠  Coat the fish with the basil mayo sauce. ⁠ Then not too liberally sprinkle the panko crumbs on top and baked it in the oven for about 20 mins in a pre heated oven 170-180.

To make the zoodles, I don’t like to use ready prepared as I find it has a strange smell and texture, since life is too short to spirilise(!!) I peeled slices of courgette on an angle to create flat wide ‘noodles’ stopping before I reached the central seed part as that is bitter (I save this for veg soup).

A few minutes before the fish is ready to serve, Heat up a non stick pan with spray oil or a little olive oil, add the courgette noodles and cook for a few minutes on high.  Then add chopped tomatoes/passata to taste, and optionally 1 tsp reduced fat cream cheese and fresh basil leaves.

Cook for a further few mins and season with sea salt and served immediately with the fish.

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