Fillet of Flounder with Pesto
- 3 Tbs pine nuts
- 2 large bunches fresh basil, large stems discarded, leaves washed and shaken dry (leave water clinging to the leaves; about 2 cups loosely packed leaves)
- juice of 1 lemon
- 2 cloves garlic, coarsely chopped
- 1 Tbs olive oil
- pnch of sea salt, optional
- olive oil cooking spray
- 6 fillets flounder or sea bass (about 2 pounds)
- Spread the pine nuts in a small, dry skillet. Toast over medium heat for 1 to 2 minutes, shaking the pan gently, until the pine nuts are lightly browned and fragrant.
- In the bowl of a food processor fitted with the metal blade, combine the basil, lemon juice, garlic, pine nuts, oil, and salt, if using. Process the pesto until nearly smooth but with a little texture.
- Preheat the broiler. Spray the broiling pan with cooking spray.
- Lay the fillets in a single layer in the pan and spread with the pesto. Broil 5 to 6 inches from the heat for 8 to 10 minutes or until the fish is cooked through, flakes when prodded with a fork, and is opaque.
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