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Roasted Weakfish Fillets with Creamy Pesto

4 weakfish fillets
3/4 cup olive oil, plus extra for brushing
Salt and pepper to taste
1 clove garlic, peeled
1 tsp. Dijon mustard
1 large egg
1 TBSP. balsamic vinegar or fresh lemon juice
30 fresh basil leaves, rinsed and dried

Preheat oven to 500 degrees.
Brush both sides of the fillets with olive oil and season with salt and pepper.
Place them on a baking dish.
Roast for about 6 to 8 minutes. Fish is done when opaque throughout.
Combine the garlic, mustard, egg, vinegar, salt and pepper in a blender or food processor. Blend for 30 seconds.
Add the basil leaves and blend again.
Add the oil, a bit at a time, until the mixture is a thin smooth consistency.
Top the fillets with the creamy pesto and serve.
Serves 4.

Coastal Fisherman Merch
CF Merch



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