On the Menu: Baked Tarragon Oil & Lemon Fish with Kale Pesto Quinoa

Looking for a spring-inspired fish recipe? We've got you covered with baked tarragon oil & lemon fish with a side of kale pesto quinoa.
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Kale Pesto:
1/2 cup almonds
2 tablespoons walnut oil
2 garlic cloves, roughly chopped
1/3 cup parmesan
4-5 kale leaves, de-stemmed and roughly chopped
Extra Virgin Olive Oil

Tarragon Oil:
1/2 cup + 3 tablespoons olive oil
1 oz. fresh tarragon

1lb. whitefish, (we used Pollock)
2 meyer lemons, sliced in rounds
Sea salt to taste
Freshly ground pepper
1 cup quinoa

1 lb. Whitefish
Meyer Lemons, 2
Fresh Tarragon, 1 oz.
Almonds, 1/2 cup
Walnut Oil
Garlic cloves, 2
Parmesan, 1/3 cup
Quinoa, 1 cup
Almonds, 1/2 cup
Extra Virgin Olive Oil
Sea Salt
Freshly Ground Pepper

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