Sea Bream Fillets with Sun-Dried Tomato Pesto
This is the Sea Bream Fillets with Sun-Dried Tomato Pesto recipe.
- Prep: 10 min
- Cooking: 7 min - 8 min
Ingredients
- 4 sea-bream fillets 5 oz (150 g) each
- 2 oz (60 g) chopped smoked salmon
- 2 ripe tomatoes peeled, seeded and chopped
- 1 garlic clove finely chopped
- 1 tbsp (15 mL) chopped basil
- 1/3 cup (80 mL) breadcrumbs
- Salt and pepper to taste
- Sun-Dried Tomato Pesto
- 2 tbsp (30 mL) sun-dried tomatoes
- 1 tbsp (15 mL) lightly roasted pine nuts
- 2 tbsp (30 mL) grated Canadian Parmesan cheese
- 4 large fresh basil leaves
- 1 garlic clove finely chopped
- 1 drop of lemon juice
- 1/2 cup (125 mL) olive oil
- 4 small handfuls of mesclun
- Fresh basil to garnish
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Preparation
Sun-Dried Tomato Pesto:
Put sun-dried tomatoes, pine nuts, Canadian Parmesan, garlic, and lemon juice in a blender. On low speed, gradually add olive oil, until everything is well chopped and mixed. Set aside.
Mix smoked salmon, tomatoes, garlic and basil. Season fillets with salt and pepper and spread salmon mixture over them. Cover fillets with breadcrumbs and place on an oiled baking sheet. Bake in oven at 375 °F (190 °C) 7 to 8 minutes, depending on thickness of fillets. Crumbs should be lightly golden.
Arrange fillets on 4 plates and garnish with mesclun lettuce. Let cool slightly, then pour pesto around fillets. Garnish with basil leaves.
Jean Soulard, Executive Chef, Le Château Frontenac
