Fish with Creamy Pesto Sauce

20 min

4 servings

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.

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

Preparation

  1. 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.
  2. 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.
  3. Gently place fish back into pan. Let simmer 2 min to finish cooking through. Fish should flake easily.
  4. 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, 0.1 0 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.