Pescado Al Fresco

That's pesto in between the tender cream dory fillets, topped with a heap of shoestring potatoes.

July 2009 | By
Pescado Al Fresco
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at a glance Main Ingredient

Fish and Seafood


Main Dishes

Preparation Time


Date Published

July 2009

Tender pieces of cream dory fillet made more flavorful after being generously drizzled with onion jus.

Serves 4

For the pesto
50 grams fresh basil leaves
1 cup olive oil
1 tablespoon plus 1 teaspoon grated Parmesan cheese
6 cloves garlic, peeled
1 to 2 tablespoons walnuts
1/2 teaspoon salt
1/2 teaspoon white pepper

For the fish
600 grams cream dory fillet
salt and pepper, to taste
500 grams potatoes
1/2 cup all-purpose flour
1/4 cup oil
1 to 2 teaspoons pesto

For the onion jus
1 teaspoon oil
450 grams white onions, sliced
4 cups chicken stock

For the shoestring potatoes
1/4 cup oil
500 grams potatoes, cut into very thin strips

1  Make the pesto: Blend basil, olive oil, Parmesan cheese, garlic, walnuts, salt,  and pepper in a food processor until smooth.

Prepare the fish: Wash and cut cream dory into 50-gram pieces. Season with salt and pepper.

Lightly dredge fish in flour.

4  Heat oil in a nonstick sauté pan and cook fish until golden brown.

5  Top each fish with pesto.

Make the onion jus: Heat oil in a saucepan and saute onions over medium heat until translucent and caramelized.

7  Pour in chicken stock and simmer for 10 minutes.

8  Make the shoestring potatoes: Heat oil in a pan and fry potatoes until golden.

To assemble, top fish with a mound of crispy shoestring potatoes and ladle about 1/4 cup onion jus around.


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