I also went witha variation on the theme, added a tablespoon of pesto blend, and about a tablespoon and a half of balsamic vinegar, a touch of fresh ground salt and pepper. I ixed it all together, pressed the oils out into the bottom of a glass baking dish, then chopped everything else together. Added crumbled feta over the top.
I had a layer of three filets double stacked so 375 was a bit low on temp I bumped it to 400, and ended p in the oven for 20 minutes.
It was hard to make the dish eye appealing, other than scraping off the chopped mixture and using it as a bed, with a sprinkle of sweet paprike and fresh chopped parsley on the fillets.
The flavour and texture were perfect, it makes for a difficult plate presentation, even more dofficult with a white sauce noodle side. I'd recommend a spinach fetticuni or orzo as a side.
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