Yield
Makes 4 servings
James Carrier

How to Make It

Step 1

Rinse watercress and drain well. Pick tender sprigs from stems and cut into 3- to 4-inch lengths; you should have 1 1/2 to 2 cups sprigs. Coarsely chop remaining watercress and stems; you should have 1/3 to 1/2 cup.

Step 2

In a blender or food processor, whirl chopped watercress, olive oil, pine nuts, lemon peel, and garlic until finely ground. Add salt and pepper to taste.

Step 3

Rinse fish and pat dry. Cut into four equal pieces. Set slightly apart in an oiled 10- by 15-inch baking pan. Reserve 2 tablespoons pesto; spread remaining equally over fish.

Step 4

Bake in a 425° regular or convection oven until fish is barely opaque but still moist-looking in center of thickest part (cut to test), 8 to 12 minutes.

Step 5

Meanwhile, rinse and stem tomatoes; cut each in half. In a bowl, mix watercress sprigs, tomatoes, and reserved pesto. Spoon equally onto four dinner plates.

Step 6

With a wide spatula, transfer fish to plates. Add salt and pepper to taste. Garnish with lemon wedges to squeeze over fish.

You May Like

Ratings & Reviews