Almond Pesto Fish with Tomato Bake and Spiced Orange Salad | Publix Super Markets
Almond Pesto Fish with Tomato Bake and Spiced Orange Salad
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Ingredients
- 2 tablespoons unsalted butter
- Olive oil cooking spray
- 2 pints grape tomatoes, halved
- 1/2 cup prediced yellow onions
- 1 teaspoon olive oil
- 1 (0.5-oz) packet pesto sauce mix, divided
- 6 tablespoons flour
- 1/2 cup grated Pecorino Romano cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup sliced almonds
- 4 fish fillets (such as tilapia, haddock, or roughy); 1 1/2 lb
- 1/4 cup egg substitute (or 1 large egg)
- 1 lemon, cut into wedges (optional)
- 3 oranges
- 1 tablespoon olive oil
- 1 teaspoon ground allspice
- 1/2 teaspoon kosher salt
- 5 oz baby arugula leaves
- 1/4 cup brown sugar balsamic vinaigrette
- 4 oz crumbled goat cheese
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