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Heat the oven to 400 degrees F.
Coat a 9 x 13 inch baking pan in cooking spray. Toss the tomatoes with ¼ cup of the pesto in a bowl.
Lay the fish on a cutting board and spoon ¼ of the tomato and pesto mixture over half of each fillet, folding up the rest of the fillet over the filling.
Secure with toothpicks.
Season the fish using half the salt and half the pepper.
Slice half the lemon and arrange the slices over the fish.
Squeeze the juice out of the other half of the lemon and keep it. >
Bake the fish for about 25 minutes or until it flakes easily.
Cook the rice in the microwave following the instructions on the package.
Cook the spinach in the microwave until it is warm.
Mix the spinach, red pepper, rice and lemon juice with the remaining pesto, salt and pepper and serve this rice mixture with the fish.
(Serves 4)
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