Roasted Haddock with Pancetta and Artichoke Pesto | Adelphia Seafood, Pennsylvania
PESTO: Place artichokes, pistachios, parsley and garlic into food processor and blitz until you have a coarse paste. Squeeze in lemon juice and add olive oil
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Cooking tools:
- Food processor
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Fork
Ingredients
- 2 Haddock fillets
- 4 slices pancetta
- 4 sage leaves
- 2 tsp olive oil
- juice of 1 lemon
- paprika
- sea salt
- fresh ground pepper
- artichoke pesto
- 1 can artichoke hearts (drained)
- 4 oz olive oil
- ½ cup roasted shelled pistachio nuts
- 2 cloves garlic
- fresh parsley (minced)
- ¼ cup parmesan cheese
- salt (to taste)
- pepper (to taste)
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