Panko-crusted fish topped with creamy garlic pesto sauce and paired with delicious pesto rice! Serve with your favorite mixed vegetables and you have a complete meal perfect for weeknights and lent.[the_ad id='4080']
4piecessole filletstilapia, dory, or any mild fish
1cuppanko bread crumbs
½cupall-purpose flour
1piecelarge egg
salt and pepper to taste
canola oil for frying
Creamy Garlic Pesto Sauce
½tablespoonbutter
3clovesminced garlic
½cupheavy cream
4teaspoonsbasil pesto
Pesto Rice
2cupssteamed white rice
8teaspoonsbasil pesto
Instructions
To make the panko-crusted fish, prepare 3 shallow bowls and place the flour, egg, and panko breadrumbs in each bowl. Season the panko breadcrumbs with salt and pepper. Pat dry the fillets with a paper towel then coat the fish with flour, then in the egg, and lastly in the panko breadcrumbs. Fry the fish, in batches if necessary, about 2 minutes per side. The panko crust should be golden brown. Set the cooked fish aside.
To make the creamy garlic pesto sauce, melt butter in a small pan over medium heat. Add the minced garlic and cook for about 1 minute. You don't want the garlic to turn brown. Add the cream and lower the heat to simmer. Simmer the sauce for about 5 minutes or until sauce becomes thicker. Mix in the pesto then remove from heat. Taste the sauce and add salt, pepper, or more pesto according to your taste. Transfer the sauce in a small bowl.
To make the pesto rice, put 2 teaspoons of pesto for every cup of warm, steamed white rice. Add more pesto if you like a stronger flavor.
Assemble your rice bowl by putting the rice first then top with the panko-crusted fish and your choice of steamed vegetables on the side. Drizzle the creamy garlic pesto sauce on top.