Italian Pesto Rolled Grenadier - Saclà USA
Preheat the oven to 190°C/375°F. Place the fish fillets on a board with the skinned side facing up. Finally add a touch of salt and pepper and drizzle with…
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Ingredients
- 4 x 170g Blue Grenadier fillets, skinned
- 2 zucchini
- 2 tbsp Saclà Pesto alla Genovese
- 1 tbsp lemon flavoured olive oil
- salt
- black pepper
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