White Fish with Almond Garlic Scape Pesto Crust

Today was the first day of my very first CSA! I think my favorite part of this gig is going to be discovering new veggies that aren’t readily seen in grocery stores. One such thing is the garlic scape, which seriously packs a punch.
Whitefish with Almond Garlic Scape Pesto Crust
Serves 2
Recipe by Just the Tip / Fish inspired by kalyn’s kitchen | pesto inspired by farmer dave

for the pesto (makes about 1/2 cup)

Here’s what I used:

5 garlic scapes, roughly chopped
1/4 cup grated Parmesan
3 tbsp slivered almonds, lightly toasted
About 1/4 cup olive oil
Salt
Looks like curly scallions. Fun.

Here’s what I did:

In a blender, blitz the garlic scapes, cheese, nuts, and olive oil together. Adjust for texture, season with salt, and reserve for recipe.

For the fish:

2 white fish fillets, about 6 oz. each (I used haddock, but halibut, cod, or tilapia would be just fine too)
3 tbsp slivered almonds, lightly toasted, and finely chopped
2 tbsp parmesan cheese
1 garlic clove, minced
2 tsp pesto (recipe above — or store bought)
1 1/2 tbsp mayo (use regular or light mayo, not fat-free)

Here’s what I did:

Preheat oven to 400. Remove fish from the fridge and let come to room temp. while preheating.
Spray a casserole dish with non-stick spray. In a bowl, mix the chopped almonds, garlic, parmesan, pesto, and mayo.
Spread the crust mixture evenly over the surface of each fish fillet.
Bake fish 12-15 minutes (depending on thickness of fish), until fish is firm to the touch and crust mixture is starting to lightly brown.
Remove from oven, switch the broiler on, and brown the crust under the broiler for a minute or two. Serve with a big summer salad fresh from your farm share and stick your face in it.