Whole Bronzini with Pesto

Cooking a whole is much easier if your fishmonger will scale and gut the fish for you…which is what the folks at Whole Foods did for me!

2 whole Bronzini, scaled and gutted
1/8 cup pesto ~ I made my own blending 1/2 cup parsley, 1 garlic clove, 1/8 tsp salt, 2T olive oil, 1/8 cup pecans (use what nuts you have on-hand)
1 lemon, thinly sliced and halved

Pre-heat the oven to 300 degrees.

On an aluminum-foil lined cookie sheet, place the fish.  Use your hand to thickly smear the pesto on the inside of the fish.

Place about 3-4 lemon slices on the inside of the fish.  Place the rest on top.

Bake for 20-25 minutes.



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