Fish with Creamy Pesto Sauce
Calling all seafood enthusiasts! This one-dish wonder is ridiculously easy to make, with a restaurant quality sauce. The best part? You won’t have to spend hours in the kitchen or endure the noise of a busy restaurant.
20 min
4 servings
230 calories
Ingredients
2 tsp oil
4 (4 oz/113 g each) white fish fillets, skinless, such as cod, haddock, or tilapia
1 1⁄2 cups milk, your choice
1 pkg Creamy Pesto Parmesan Chicken Skillet Sauce
1⁄2 zucchini
1⁄2 pint cherry tomatoes
Sea Salt, to taste
Black Pepper, to taste
Instructions
In a large non-stick fry pan or skillet, heat oil over medium-high. Add fish, cooking 2–3 min per side. Fish should be slightly undercooked at this point. Place on plate; cover to keep warm.
In same pan (don’t discard any liquid from the fish), whisk together milk and seasoning. Reduce heat to medium, stirring occasionally, until sauce thickens, about 3 min.
Gently place fish back into pan. Let simmer 2 min to finish cooking through. Fish should flake easily.
Meanwhile, fit the 4-in-1 Mandoline with the 1.5 mm slicer plate and slice zucchini thinly. Slice tomatoes in half. Scatter veggies on top of fish. Season to taste and serve.
Nutritional Information
Per serving: Calories 230, Fat 7 g (Saturated 3 g, Trans 0.1 g), Cholesterol 60 mg, Sodium 260 mg, Carbohydrate 12 g (Fiber 1 g, Sugars 2 g), Protein 27 g.
Perfectly Balance Your Plate
Serve with 2 cups leafy greens, 1 tbsp Greek Dressing, and 1⁄2 cup rice or pasta.