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Butter an ovenproof 9x13 in (32x19cm) serving dish.
Blend arugula, with garlic, pecans, olive oil, parmesan cheese, salt and pepper and lemon drops. Blend until mixture reaches a pesto sauce consistency.
Spread 2 -3 tablespoons of arugula pesto on the bottom of the serving dish. Season fillets with salt and pepper and place them on top. Spread remaining pesto over fillets and sprinkle over with parmesan cheese.
Bake in preheated moderate oven to 350ºF (180ºC) until fish is tender.
Serve with a salad, white rice or potato purée.
How to fillet, skin and debone fish |
