Norwegian Clipfish with Pesto

Name: Norwegian Clipfish with Pesto
Cook time: 1 h
Yield: 4
Ingredients: 800 g Norwegian clipfish, watered out and cleaned; 4 tbsp pesto; 2 pcs fennel, fresh; 2 dl white wine; 100 g butter; 100 g tomatoes, sun-dried; 1 tbsp parsley, fresh curled; 2 tbsp oil; potato

Oven-baked Norwegian clipfish with green pesto looks and taste amazing with a red tomato sauce. This recipe is inspired by the Portuguese kitchen.

Cooking time50-60 min

Difficulty levelMedium

Rating3/5

Servings

Ingredients

Preparation

Preheat the oven to 180 °C.
Cut the clipfish into servings and brush with pesto.
Place the fish on a baking tray with baking paper and bake in the oven for approx. 10 minutes.
Cut fennel in strips and cook in white wine for a couple of minutes.
Remove the fennel from the pan and reduce the wine to half.
Add butter, chopped sun-dried tomatoes and parsley to the wine.
Pan-fry the fennel in oil for approx. 1 minute.

Serve the clipfish with pan-fried fennel, sauce and potatoes on the side.