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Ling Fillets with Parsley and Tomato Pesto
Ling Fillets with Parsley and Tomato Pesto is a modern British recipe for a classic dish of ling fillets coated in a pesto sauce that are baked in parcels to cook. The full recipe is presented here and I hope you enjoy this classic British version of: Ling Fillets with Parsley and Tomato Pesto.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesHerb RecipesVegetable RecipesBaking RecipesBritish Recipes
Ling is a much under-appreciated fish. I love the creamy texture of it's flesh... and because it's not popular it's also cheap. So I am sharing one of my favourite Mediterranean-inspired recipes for this fish with you here in the hope that more people will discover the delights of ling.
Ingredients:
4 ling fillets
For the Pesto:
1 generous handful of fresh parsley
5 sun-dried tomatoes in oil
1 tbsp of sun-dried tomato oil
1 garlic clove, chopped
120ml extra-virgin olive oil
Method:
Begin with the pesto. Combine the parsley, sun-dried tomatoes, oils and garlic in a food processor. Pulse to chop then process until almost smooth. Spoon into a bowl, then set aside for at least 5 minutes to allow the flavours to develop.
Rinse the fish fillets and pat dry with kitchen paper. Arrange the fish fillets on a large sheet of kitchen foil and generously smear the pesto sauce over the fish. Close the foil over the fish and crimp the edges to seal, but leave a small (about 5cm) steam hole in the centre.
Carefully slide the parcel onto a baking tray then transfer to an oven pre-heated to 200°C and bake for about 30 to 35 minutes, or until the fish flakes easily with a fork.
Serve hot, accompanied by peas and boiled potatoes.
