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Baked Tarragon Oil & Lemon Fish with Kale Pesto Quinoa

Serves 4, as a main course


Kale Pesto:
1/2 cup almonds
2 tablespoons walnut oil
2 garlic cloves, roughly chopped
1/3 cup parmesan
4-5 kale leaves, de-stemmed and roughly chopped
Extra Virgin Olive Oil

Tarragon Oil:
1/2 cup + 3 tablespoons olive oil
1 oz. fresh tarragon

1lb. whitefish, (we used Pollock)
2 meyer lemons, sliced in rounds
Sea salt to taste
Freshly ground pepper
1 cup quinoa


Serve this meal warm with a lemon wedge and season with sea salt and freshly ground pepper. For detailed directions on how to make this recipe, please visit the site of our generous contributor sassy-kitchen.


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