Angelfish with pesto and tomatoes

This meal is healthy and budget-friendly!
angelfish with pesto

Recipe from: 30 November 2012
Preparation time: 10 min
Cooking time: 10 min


  • 4
    Angelfish fillets
  • 60
    basil pesto
  • 2
    tomatoes - thinly sliced
  • 1/2
    onion thinly sliced
  • 2
    discs feta cheese
  • Salt and black pepper
Servings: Change Serving


Preheat the oven to 180ºC. Place each angelfish fillet on a piece of tin foil, large enough to cover the fish completely.

Brush each fillet with the basil pesto. Top with slices of tomato and onion.
Crumble some feta over and season lightly with salt and black pepper.

Place on a baking sheet and bake in the preheated oven for 8 minutes. (It can also be baked on medium coals on the braai)

Serve hot with a side dish of your choice – like boiled baby potatoes.

Reprinted with permission of Pink Polka Dot. To see more recipes, click here.


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Tip of the day

Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.

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