Easy Entertaining Meal

Preparation for Pesto

• Cut the lemon into six wedges.
• Remove the inner white pith, seeds, and cut each wedge into small pieces.
• Using a food processor, add the garlic, shallot, lemon and lemon juice.
• Puree on high speed until the lemon has broken down.
• Add the almonds, paprika, sherry vinegar, and continue to puree.
• Add the olive oil in a steady stream until smooth and pesto is a smooth consistency.
• Season with salt and set aside.

Preparation for Fish

• Preheat barbeque or grill pan (medium-high heat).
• Lightly coat each fillet with (2 Tbsp) olive oil and season with salt and pepper.
• Grill fish skin side down for about 3 minutes.
• Turn fillet over and complete grilling flesh side down for about 2 minutes.
• Serve fish topped with pesto or on the side

Good to know: Pesto with a thicker consistency is perfect in pasta or spread on pizza dough, but in this recipe the pesto needs to be thinner in order to be able to drizzle it over the cooked fish.

• Wash potatoes, remove any bruises with a paring knife, and cut into quarters (leaving skin on).
• In large pot of boiling water, cook potatoes until tender, about 20 minutes.
• In skillet, melt butter and add onions, cooking for ten minutes or until tender.
• Drain potatoes and return to the pot.
• Using potato masher, mash potatoes with milk until chunky, not smooth and creamy.
• Add cooked onions, salt and pepper to taste.

Good to know: Potato skin is a concentrated source of dietary fiber, so to get the most nutritional value from this vegetable, we leave the skin on. It also adds colour to this dish, enhancing the presentation. 

• Add oil to heated skillet.
• Sear the bok choy until the white hearts are golden brown, about 2–3 minutes on each side.

• Follow cooking instructions for tart shell.
• Preheat oven to 400 degrees.
• Combine sugar, cornstarch, and salt in 2-quart saucepan.
• Combine boiling water with lemon zest and add to saucepan.
• Over medium heat, stir mixture until thickened.
• Continue cooking and stirring for about 20 minutes.
• Remove pan from heat and stir in butter pieces until melted.
• Combine egg yolks and lemon juice and slowly add to mixture, stirring constantly.
• Return pan to heat and allow to heat through again until steaming, stirring often to prevent scorching.
• Remove from heat and fill cooked tart shell.
• Bake tart for 10–15 minutes, or until filling is slightly set.
• Cool completely before serving.
• Place lemon slices on top of tart for garnish and serve with fresh raspberries.

Good to know: You may choose to use mini tart shells instead of one large tart shell.