Zucchini Wrapped Fish With Tomato Pesto - cooking recipe

Ingredients

2 None large zucchini, cut into long thin ribbons with a vegetable peeler or mandoline
4 (5 oz) firm white fish fillets, skin removed
2 tsp vegetable oil + 1/4 cup extra
1.5 oz sun-dried tomato strips in oil, drained
1/4 cup pine nuts, lightly toasted
2 tbsp firmly packed fresh basil leaves
1 tsp finely grated lemon zest
None None steamed green beans and sliced squash, to serve

Preparation

Cut each piece of fish in 1/2 lengthwise. Wrap 2-3 slices of zucchini around the center of each piece of fish. Season.
Heat 2 tsp oil in a large frying pan over medium-high heat. Cook fish for 3-4 mins per side, or until cooked to your liking.
To make the pesto, combine sun-dried tomato, pine nuts, basil and lemon zest in a food processor. Pulse until finely chopped. Add extra 1/4 cup oil and process until combined. Add 1-2 tbsp warm water and process until smooth. Season.
Place green beans and squash on serving plates. Top with fish then drizzle with pesto. Serve immediately.