Pesto Cordon Bleu Stuffed Redfish
Perfect for an every day dinner or fancy meal!
Servings: 4 people
Ingredients
- 2 redfish fillets skinless, cut in half vertically*
- 1/4 C panko
- 1/4 tsp salt or to taste
- 1/8 tsp black pepper or to taste
- 3 slices swiss cheese
- 4 slices ham
- toothpicks to hold your fish closed while cooking
Pesto:
- 2 T lemon juice
- 1/2 C pine nuts
- 1 C spinach
- 1/2 C extra virgin olive oil
- 2 cloves garlic
- 1/2 C shredded parmesan
- 1 oz basil leaves
Instructions
- Preheat oven to 350°F.
- In a food processor, pulse pesto ingredients until combined and to your desired consistency.
- Line a cookie sheet with aluminum foil and grease it (I used Pam).
- Cut a slit in your fish fillets like you would a po'boy sandwich (not all the way through).
- Season all sides of your fish with salt and pepper to taste.
- Stuff each of the fillets with: 2 slices of ham, 1.5 slices of swiss, and 1-2 T pesto.
- Roll up the fillet and secure with toothpicks.
- Drizzle top of rolled up fish fillets with remaining pesto.
- Generously sprinkle the tops of the toothpick secured fish with the panko.
- Sprinkle a bit of parmesan cheese over the panko mixture (1/4 to 1/2 T).
- Cook for ~20 min or until done.
- Switch the heat to high broil and carefully watch for ~2 min or until the panko becomes a golden brown.
- Enjoy!
Notes
*With the fish horizontal to you, cut straight down in the middle (perpendicular to you) in order to create two chunky filets.