Ocean pout topped with smoked salmon and sun-dried tomato pesto

Ingredients

• 60 g (2 oz.) smoked salmon, chopped
• 2 tomatoes, peeled, seeded, and chopped Mesclun mix
• 1 garlic clove, chopped
• 30 g (⅓ cup) crumbled bread (without the crust)
• 15 g (1 Tbsp) basil, chopped
• 4 fillets of ocean pout, 150 g (5 oz.) each
• Salt and pepper
• For the pesto:
• 30 g (2 to 3) sun-dried tomatoes
• 30 g (2 Tbsp) pine nuts
• 45 g (3 Tbsp) Parmesan, grated
• 1 garlic clove, chopped
• 1 squeeze of lemon juice
• 125 ml (½ cup) olive oil

Preparation

• Prepare the pesto. Put all ingredients into a blender, purée and set aside.
• In a bowl, mix the smoked salmon, tomatoes, garlic, bread and basil.
• Lay the ocean pout fillets on an oiled baking sheet. Spread the salmon mixture onto the fillets.
• Bake at 190°C (375°F) for 7 to 10 minutes depending on the thickness of the fillets.
• Plate the fillets. Add mesclun mix. Let pesto cool and add to salad and around the fish.