RICHMOND, Va - Culinary Expert and world traveler Gabrielle Tenney, Owner of Savvy & Well with Gabrielle, returned to the studio to compose a tasty pesto crusted rockfish with pecorino crusted fennel and sun-dried tomato herb couscous. You can join Gabrielle for a cooking class on February 7thfrom 9am to 12pm at Lakeside Farmer’s Market, Too! Indoor Pavilion, located at 6110 Lakeside Avenue. For more information visit online at www.savvyandwell.com.
Pesto Crusted Rockfish with Pecorino Crusted Roast Fennel and Sun-Dried Tomato Herb Couscous.
Pesto
1 cup basil leaves
2-3 cloves garlic, chopped
1/2 cup walnuts
1/2 cup parmesan or pecorino cheese
1/2 cup olive oil
1/2 cup water
salt
pepper
Instructions:
1. Place basil, garlic, walnuts, cheese, and water into a blender. Start it and pour in the oil in a steady stream. Push down leaves and other ingredients if needed.
2. Season with salt and pepper to taste
3. For Tilefish: Preheat oven to 375 F. Season one side of the fish fillet with a pinch of pepper (no salt since the cheese is salty) and then spread a thick layer of pesto. In a nonstick baking tray add the fish fillets and bake for about 10 minutes or until the fish is completely opaque and will flake apart when you touch it. Serve with Pecorino Crusted Fennel and Sun0-Dried Tomato Couscous (recipes follow).
Pecorino Crusted Fennel
1/2 cup Pecorino, grated
1 organic Lemon, zested
1 Garlic clove, zested or chopped fine
1/3 cup Parsley leaves, chopped fine
1 Fennel (Anise), washed and leaves trimmed off
Olive oil
ground black pepper
2 lemon slices
1/4 cup water
Instructions:
1. Preheat oven to 375 F. Then add the grated pecorino cheese, lemon, garlic and parsley to a bowl and mix together.
2. Slice the fennel into quarters, add to your baking dish, coat with olive oil and a pinch of pepper then pack on the gremolata.
3. Place the lemon slices and water into the baking dish, cover with foil and bake for 40 minutes or until the fennel is caramelized and fork tender (a fork or knife can slide in and out smoothly).
*Use right away or save in an airtight container refrigerated for up to a day.
Sun-Dried Tomato Herb Couscous
1 cup cous cous
1 cup water or broth
6 slices sun-dried tomatoes packed in olive oil. chopped small
1/4 cup olive oil or reserved olive oil from sun-dried tomatoes
1 teaspoon fresh thyme leaves, chopped fine
1/2 lemon, juiced
salt and pepper
Instructions:
1. Boil one cup of water and place into a bowl with your couscous and cover with a lid or plastic wrap and wait 10 minutes.
2. Uncover and fluff with a fork.
3. Add chopped sun-dried tomatoes, thyme, lemon juice, olive oil and season with salt and pepper.
*Recover until ready to serve.
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