Sautéed Haddock With Pesto, Mushrooms and Beet Risotto
Equipment
- 1 frying pan
- 1 Spatula turner
Ingredients
- 1 fillet Haddock
- Mushrooms (canned or fresh - whatever amount you want)
- Drizzle Avocado oil (or other oil choice)
- 1/8 - 1/4 teaspoon Pesto sauce
Instructions
- Add a drizzle of oil to fry pan (how much you need depends on the non-stick qualities of your pan).
- Turn heat on medium.
- Add fish fillet and desired amount of mushrooms.
- Sauté and flip as necessary.
- When nearly cooked, spread a small amount of basil pesto on fish and mushrooms.
- Serve with beet & goat cheese risotto (recipe link in blog post).