I am trying this recipe for the first time tonight and will review it as soon as I taste it.. I found it on www.noreast.com/recipes

posted by perri

Ingredients:

6 Firm mild Fish Fillets
(best if about 1/4 inch thick, read notes below if you have thicker fillets)

Seasoned Bread crumbs

Salt and pepper to taste

Pesto

Olive oil


Directions:

Preheat oven to about 425


Take fillets, lightly salt and pepper them. Lay them out and spread the fillets with a very THIN layer of pesto. Roll the fillets up. Put a toothpick in them to hold them together.

In a separate dish pour some bread crumbs. Roll the pesto stuffed fillets in the bread crumbs to coat. (no egg wash needed)

In a saute pan, heat some olive oil over medium heat.

Next gently brown the rolled stuffed fillets in the olive oil. DO NOT cook them thoroughly. Just brown them on each side.

After browning them, place them in a shallow oven safe dish. Put them in the oven for about 5 to 10 minutes to finish them.

They should come out nicely browned and the meat should be moist, just cooked through. It may seem like a lot of work but I can do this dish in about 20 minutes easy. There should be a little pan "au jus" , spoon that over the fillets.

Serve with a nice side of rice pilaf or yellow rice with seasoning and a salad.

Give this dish a try. I think you'll be as surprised as I was.

SOME NOTES:

Firm fillets of fish such as fluke, porgies, seabass or BLACKFISH should all work. If the fillets are thick, slice them lengthwise and horizontally and stuff them with the pesto (not too much though) then use toothpicks to hold them together, roll in bread crumbs, quickly saute and finish in the oven.

Blackfish and pesto Servings: 6
Estimated cooking time: 25

OK. they were very good with a nice flavor. Moist inside and out.... I used rather large fillets and rolled them..... they browned quite fast in the pan and then I put them in the oven{450} for another 5-7 minutes to finish. served them with baked spaghetti squash {butter salt and pepper and a pinch of nutmeg}
I believe this recipe is a keeper for us.Even the big guy liked it.