Italian Pesto Rolled Grenadier

Italian Pesto Rolled Grenadier 25 minutes - 4 servings


  • 4 x 170g Blue Grenadier fillets, skinned
  • 2 zucchini
  • 2 tbsp Saclà Pesto alla Genovese
  • 1 tbsp lemon flavoured olive oil
  • salt and black pepper


Preheat the oven to 190°C/375°F. Place the fish fillets on a board with the skinned side facing up. Finally add a touch of salt and pepper and drizzle with lemon oil. Cover and bake for 15 minutes or until tender. Serve with your choice of fresh green vegetables. Spread each fillet with Saclà Pesto and top with two slices of zucchinis. Now roll up the fish from head to tail and arrange in an ovenproof dish. Now thinly slice the zucchinis lengthways. A good trick is to use a potato peeler.