Like Italian pesto, French pistou (pee-TOO), is made of basil, garlic, and olive oil. Here we use pistou to season fish, but it is also delicious when tossed with potatoes and pasta, so make an extra batch or two to freeze or keep on hand to use later in the week.
Oxmoor House MARCH 2010
1. Combine first 5 ingredients in a small bowl; rub over both sides of fillets.
2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add fillets; cook 2 to 3 minutes on each side or until fillets flake easily when tested with a fork. Serve with lemon wedges.
Serve with: Sautéed Garlicky Spinach
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