When I worked at the River Café we used to make a similar dish to this using basil, oil, Parmesan and lemon juice. When I was in Italy last year I came across this recipe, which seems to be an older version and uses parsley instead of basil, and pine nuts to give the sauce a creaminess – almost like a blond pesto. It's incredibly quick to make, a great one for the summertime, and most people love it. Everyone should make this at least once.
Nutritional Information - Amount per serving:
- Calories 781kcal
- Carbs 42.9g
- Sugar 2.4g
- Fat 57.1g
- Saturates 10.9g
- Protein 23.3g
This recipe is adapted from:
Cook with Jamie
BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council