Ingredients for 4 persons:
- 200 gr/ 7 oz of fresh and cleaned fish fillet
- 200 gr/ 7 oz of seasonal vegetables
- 150 gr/ 5 oz of Genoese pesto
- Salt and pepper to taste
Steam the fish fillet and the vegetables.
Using a brush covered in pesto, decorate the main serving dish creating a line along the dish, and place one by one the fillet and the vegetables. To decorate, use a leaf of basil and some basil seeds previously rinsed in water. Dress with extra virgin olive oil.
Created by chef Tina Cosenza of Ristorante Teresa for “Il Pesto di Pra’”.