Baked Fish with Thai Pesto - Makes 4 to 6 Servings
35g fresh basil leaves
15g fresh coriander leaves
4 spring onions, coarsely chopped
5g fresh mint leaves
35g roasted peanuts
1 to 2 jalapeño peppers, seeded and coarsely chopped
2 tablespoons chopped fresh ginger
2 tablespoons flaked coconut
2 tablespoons fresh lemon juice
3 cloves garlic
1⁄2 teaspoon grated lemon peel
1⁄2 teaspoon sugar
120ml peanut oil
900g boneless salmon or other fish fillets
Lemon and cucumber slices
Preheat oven to 190°C/gas 5. Lightly oil baking sheet.
Place basil, coriander, spring onions, mint, peanuts, jalapeños, ginger, coconut, lemon juice, garlic, lemon peel and sugar in pitcher of KitchenAid Magnetic Drive Blender. Cover and blend on Manual medium-low speed until finely chopped, stopping once to scrape sides. While blending on medium speed, add oil in thin steady stream through ingredient adder on top. Blend 30 seconds or until well blended.
Rinse fish and pat dry with paper towels; place on prepared baking sheet. Spread pesto over each fillet.
Bake 10 minutes or just until fish begins to flake when tested with fork and centre is opaque. Garnish with lemon and cucumber slices.