Fish with Broccoli Pesto & Roast Tomatoes
Broccoli Pesto
200g broccoli florets
1 cup fresh basil
10g cashews
1/3 cup pecorino grated cheese
1 clove garlic
3 tbs water ( add more if needed )
2 tsp white balsamic vinegar
--------------
250g cherry tomatoes
cooking oil spray
400g white fish meat
Nuts & Bolts
1. Pre heat oven to 200c. Line with baking paper.
2. Boil, steam broccoli until just tender, drain water
3. In a blender place broccoli, basil, nuts, pecorino, garlic, balsamic and water and blend until almost smooth.
4. Place tomatoes on a tray spray with oil and cook for 10-15 minutes.
5. Heat a frying pan over medium- high heat . Lightly spray fish with oil. Cook skin side down first for 3 minutes, turn temperature down to medium heat and turn fish over and cook for a further 1 minute.
Serve with broccoli pesto and tomatoes.
Calories per serving : 155
Kylie Karagich
Kylie Karagich is an accredited Clinical Nutritionist, Clinical Hypnotherapist, and Holistic Listener, passionate about supporting clients' health and well-being. As the owner of Holistic Nutritional Health Care (HNHC) in Port Adelaide, Kylie integrates nutrition, hypnotherapy, and holistic listening to create personalised, person-centred care. With a special focus on men's health and children's autism, she offers a compassionate, non-judgmental approach to help clients achieve lasting wellness and balance in their lives. Kylie's dedication to treating the whole person ensures that each individual feels truly supported on their wellness journey.