Baked whitefish with Parmesan, pesto, and red peppers

by Andrew Rochon | January 21, 2022
Baked whitefish with Parmesan, pesto, and red peppers

Here’s a tasty and simple way to prepare whitefish fresh from the ice. Feel free to make your own pesto, for an added touch. This recipe pairs well with a sauvignon blanc wine.


Serves 2

  • 2 boneless skinless fillets of whitefish
  • 4-tbsp basil pesto
  • 1⁄2 cup Parmesan cheese, grated
  • 2 tbsp olive oil
  • 1⁄2 red pepper, diced
  • Salt and pepper


1. Heat oven to 400 ̊F.

2. Brush a thick layer of pesto onto one side of the whitefish fillets.

3. Top with grated Parmesan.

4. Coat a non-stick, oven-safe dish with 1 tbsp of olive oil.

5. Place the fish on the dish with the coated side facing up and bake for 10 minutes.

6. In a small frying pan, add 1 tbsp olive oil.

7. Sauté diced red pepper for 3-4 minutes on high heat, tossing frequently. Keep warm.

8. Swipe some pesto across a serving plate using a brush or the back of a spoon.

9. Place your baked fish on top and garnish with sautéed red pepper.

Andrew Rochon is OOD’s food editor. You can follow more of his culinary adventures on Instagram: @wilderness_chef

Originally published in the Jan.-Feb. 2021 edition of Ontario OUT of DOORS magazine.

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  1. ALAIN VALLIERES wrote: WHY DON'T YOU HAVE A SHARE ? Can't share this .
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