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Pesto Fish with Garlic Farfalle & Swiss Chard

Flaky, tender whitefish fillets topped with homemade pesto and Parmesan cheese served with garlic farfalle and sautéed Swiss chard.
Difficulty: Easy
Time: 40-45 min

Pretty much everything tastes good with pesto, but this fish + pesto flavor combo reaches another level. The Parmesan-basil-nut sauce gives this melt-in-your-mouth whitefish a warm, deep flavor and accentuates the farfalle and chard making it the perfect dinner dish. Bonus: learn how to make homemade pesto; no need to buy a preservative-filled jar!

Ingredients
Swiss Chard
Basil
Pine nuts
Farfalle pasta
Garlic
Parsley
Cobia
Parmesan

Cooking terms for this recipe

Sear To cook the surface of meat very quickly with intense heat.
Wilt

Cook a leafy vegetable briefly until it has softened and lost its shape.

Sauté “To jump”. To fry in a small amount of fat at high heat.

What you need

Medium pot with lid

Medium sauté pan

Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Bring 6 cups water, with a pinch of salt, to a boil in a medium pot. Preheat oven to 350ºF. Wash and dry all produce. Remove bottom inch from Swiss chard and discard; then, cut in half and slice into 1" pieces. Mince or grate garlic. Remove cobia from package; rinse and pat dry.

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Step 2: COOK PASTA

Add farfalle to boiling water; cook at a rolling boil for 10-12 min until pasta is al dente. Reserve ¾ cup pasta water, then drain well and set aside. While pasta is cooking, begin making the pesto (Step #3).

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Step 3: MAKE PESTO

Place basil leaves, half Parmesan, parsley, half garlic, three fourths pine nuts, 3 Tbsp oil and 1 Tbsp. water in food processor or blender. Pulse until smooth pesto has formed, you might have to scape the sides and pulse again. If food processor is unavailable: Mince basil, three fourths pine nuts, half garlic, parsley and half Parmesan and place in a bowl. Then mix with 3 Tbsp. oil and a pinch of salt and pepper until incorporated. Allow to sit for 10-15 min.

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Step 4: COOK FISH

Heat 1 Tbsp. oil in medium pan over medium heat. Season fish with a pinch of salt and pepper. When hot, add fish fillets and sear 2-3 min per side until golden brown. Remove from heat, top each fillet with two spoonfuls of pesto and remaining Parmesan on top. Transfer to oven, and bake 20 min until fish is cooked through and Parmesan begins to brown.

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Step 5: FINISH PASTA & GREENS

Wipe pot used to cook farfalle with a paper towel and heat over medium heat. Add 1 Tbsp. oil and half of remaining garlic. Sauté 1-2 min until aromatic and beginning to brown; then, add farfalle and season with a pinch of salt and pepper. Sauté 3-4 min until aromatic and seasoned. Remove from pot. Add another 1 Tbsp. oil to same pot; then, add remaining garlic and sauté 1-2 min until browned. Add Swiss chard and sauté 2-4 min until lightly wilted.

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Step 6: PLATE YOUR DISH

Divide farfalle and chard between two plates, place one fish fillet with each plate and drizzle with pan drippings. Serve with remaining pesto. Enjoy!