PREP AND COOK TIME: About 45 minutes You can use the coarse watercress stems and any flawed leaves in this peppery pesto. Besides fish, it also compliments chicken, sliced cucumbers, and goat cheese. Serves 4 4 ounces watercress
3 tablespoon3 olive oil
1 1/2 tablespoons pine nuts
1 teaspoon grated lemon peel
1 clove garlic, peeled
salt and pepper
1 1/2 pounds boned, skinned halibut fillet
1 cup cherry tomatoes
lemon wedges 1. Rinse watercress and drain well. Pick tender sprigs from stems and cut into 3 to 4 inch lengths; you should have 1 1/2 to 2 cups sprigs. Coarsely chop remaining watercress and stems; you should have 1/3 to 1/2 cup. 2. In a blender or food processor, whirl chopped watercress, olive oil, pine nuts, lemon peel, and garlic until finely ground. Add salt and pepper to taste. 3. Rinse fish and pat dry. Cut into four equal pieces. Set slightly apart in an oiled 10 by 15 inch baking pan. Reserve 2 tablespoons pesto; spread remaining equally over fish. 4. Bake in a 425o regular or convection oven until fish is barely opague but still moist-looking in center of thickest part (cut to test), 8 to 12 minutes. 5. Meanwhile, rinse and stem tomatoes; cut each in half. In a bowl, mix watercress sprigs, tomatoes, and reserved pesto. Spoon equally onto four dinner plates. 6. With a wide spatula, transfer fish to plates. Add salt and pepper to taste. Garnish with lemon wedges to squeeze over fish.
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