Rolls of white fish fillets stuffed with pesto and spicy dried tomatoes


¼ cup peeled almonds
½ cup dried tomatoes in olive oil (drained)
1 clove garlic
1 teaspoon Amazon Red Sauce
½ cup plus one tablespoon olive oil
¼ cup freshly grated parmesan cheese
1 tablespoon fresh lemon juice
4 fillets of tilapia o haddock
12 large basil leaves
Salt to taste


Makes 4 Servings

In a food processor, blender, or mortar and pestle, grind almonds, dried tomatoes (drained), garlic, and Amazon Red Sauce. While grinding, gradually add ½ cup of olive oil in order to form a liquid paste. Remove paste from food processor and add parmesan cheese to form a pesto. Sprinkle salt and lemon juice on each fillet. Coat each fillet with a layer of the pesto and then with one of the basil leaves. Roll the fillets in the form of a log and tie with string. Preheat the oven to 425° F. While oven is heating, heat a tablespoon of oil in a frying pan over high heat. Brown fillets on all sides. Remove browned fillets from frying pan, place in an oven-proof baking dish and bake in preheated oven for 15 minutes, or until fish flakes easily with a fork.