ITALIAN PESTO ROLLED GRENADIER

INGREDIENTS:

• 4 x 170g Blue Grenadier fillets, skinned
• 2 zucchini
• 2 tbsp Saclà Pesto alla Genovese
• 1 tbsp lemon flavoured olive oil
• salt and black pepper

METHOD:

• Preheat the oven to 190°C/375°F.
• Place the fish fillets on a board with the skinned side facing up. Finally add a touch of salt and pepper and drizzle with lemon oil.
• Cover and bake for 15 minutes or until tender.
• Serve with your choice of fresh green vegetables.
• Spread each fillet with Saclà Pesto and top with two slices of zucchinis.
• Now roll up the fish from head to tail and arrange in an ovenproof dish.
• Now thinly slice the zucchinis lengthways. A good trick is to use a potato peeler.