Heart Healthy from WakeMed Heart Center

Whole Roasted Fish with Mustard Green Pesto

June 4, 2019 |

Recipe courtesy of Chef James Clark.
as seen on episode “Pound Net Fishing | Cedar Island, NC“, Season 8


Serves 2



  • 1 Shallot
  • 2 Cloves Garlic
  • 1 oz. Lemon Juice
  • 1oz. Vegetable Stock
  • 2 Tbsp. Mustard (Dijon or Wholegrain)
  • 1 bunch of Mustard Greens (Cleaned and Stems Removed and Chopped)
  • ¼ Cup Parsley
  • ¼ Cup Roasted Pecans
  • ½ Cup Olive Oil
  • Salt and pepper to taste


In a blender add Shallot, Garlic, Lemon Juice, Mustard and Vegetable Stock.
Blend until fully pureed and smooth.
Next add the olive oil and mix. Then add the parsley, mustard greens and pecans and blend on high until smooth. Add the salt and pepper mix again and set aside.



  • 1 2-3 lb. Whole Fish Scaled & Gutted with Gills Removed (Sheepshead, Black Drum or Pompano all work well. We used Sheepshead)
  • 6 Tbsp. Olive Oil
  • 1 Lemon
  • 1 Orange
  • Thyme
  • Mint
  • Parsley
  • Salt & Pepper to taste


Make sure fish is well cleaned and all scales and innards have been removed. Pat fish dry to remove any moisture and bring to room temperature.
Slice the lemon and ½ of the orange into ¼ inch slices and squeeze remaining juice from the other half of the orange and mix with the 4 tablespoons of olive oil.
Next take a sharp knife and score the flesh of the fish to the bone on both side making 4 cuts along the filet. Then rub the fish with the olive oil and orange juice and season with salt and pepper. Stuff the herbs and citrus slices in the cavity of the fish and underneath the gill plates and in the scores of the flesh.
In a hot Iron Skillet heat remaining olive oil and add the fish and allow to sear for 3min. Flip the fish over and place in 500-degree oven for 9-12minutes. Remove and check for doneness.
Paint on the Pesto and serve immediately.

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