Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 4 people
2 bunches broccolini, each stem halved lengthways
1 punnet baby roma or cherry tomatoes
¹/³ cup kalamata olives
1 tbsp baby capers, drained or rinsed
2 tbsp olive oil
2 cloves garlic, crushed
Sea salt and freshly ground black pepper
2 tsp finely grated lemon zest
4 firm fish fillets eg. salmon, ocean trout or king fish
Lemon wedges, to serve
1 clove garlic, roughly chopped
1 ¹/² cups basil leaves
¹/² cup almonds, pistachios, pine nuts, cashews or hazelnuts
¹/² cup parmesan, grated
¹/² cup olive oil (extra virgin)
Preheat oven to 230C or 210C fan-forced.
For the pesto, place garlic, basil, nuts and parmesan together in a food processor and blitz to a fine crumb.
While the food processor is going, carefully and slowly add the olive oil until the pesto becomes a smooth paste.
For the pesto crumb, combine ¹/³ cup pesto, breadcrumbs and lemon zest together in a mixing bowl, stirring until well combined.
Set aside until required. Bring a medium saucepan of water to the boil. Add prepared broccolini and cook for two minutes. Drain and refresh under cold water.
In a large mixing bowl, combine cooked broccolini, tomatoes, olives and capers together.
In a small bowl, add olive oil, garlic, salt and pepper, whisking to combine. Pour over the vegetables, tossing until well coated. Spread mixture onto a baking tray.
Place fish fillets (skin side down) over the prepared vegetables. Evenly divide the pesto crumb mixture into four and spoon mixture onto each fish fillet, pressing gently to hold.
Place baking tray in oven for 15 – 17 minutes, or until topping is golden and fish is just cooked through. To serve, squeeze lemon over the salmon and vegetables.