Prep Time: 15 minutes

Cook Time: 20 minutes

Pesto: Yield: 4 servings

Ingredients:

cup olive oil

1 Tbsp. pine nuts

1 clove garlic, peeled and crushed

tsp. salt

1 cup fresh basil leaves

1 tsp. butter

2 lbs. haddock filets (or any firm white fish)

8 oz. petite-diced tomatoes, drained

4 oz. pitted, chopped kalamata olives

8 oz. crumbled feta cheese

Preheat oven to 375. Prepare pesto: in a blender put olive oil, pine nuts, garlic clove, salt and basil. Puree. Stop blender and scrape down sides. Puree until smooth. Set aside.

Butter a 9x13 baking dish. Lay haddock filets in dish. Brush pesto over filets. Sprinkle tomatoes and then kalamata olives over the filets. Top with the crumbled feta cheese. Cover the dish with aluminum foil and bake for 20 minutes. Serve, ladling accumulated juices over filets and garnishing with basil leaves.

For info on the cookbook:

St. George Greek Orthodox Church

90 Sanford Street

Bangor, ME 04401

(207) 945-9588

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