Casserole of Fish Fillets with Potatoes and Pesto


  • 1½ lbs small red new potatoes, scrubbed
  • 1½ lbs white-fish fillet, such as catfish or mahi-mahi
  • 1 tsp olive oil
  • salt to taste
  • Freshly ground black pepper to taste
  • 2 tbsps lemon juice, divided
  • 1 cup commercial or homemade basil pesto
  • 1 small, ripe tomato or medium plum
  • tomato, diced
  • Lemon wedges

Preheat oven to 425 degrees F. Put the potatoes into a steamer basket set over simmering water, cover and steam about 20 minutes, or until tender. Remove the potatoes from the pan. When cool enough to handle cut into 1/2-inch slices. Cut the fish on the diagonal into 1/2-inch thick slices. Brush a shallow 2-quart casserole dish with the olive oil. Spread the potatoes in the bottom of the pan. Sprinkle lightly with salt and black pepper and 1 tablespoon lemon juice. Lay the slices of fish on top of the potatoes. Spread the pesto on top and sprinkle with salt, pepper, 1 tablespoon lemon juice and the diced tomato. Bake uncovered oven 20 minutes, or until the fish is cooked through. Serve with lemon wedges.

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