Baked Pesto and Parmesan Oysters
Baked Pesto and Parmesan Oysters with Fennel salad
Ingredients:
- Fresh Oysters (15 – 20)
- Parmesan Cheese (grated)
- Breadcrumbs
- Basil Pesto
- Salad Leaves (for garnish)
- Fresh Fennel
- Fresh Basil
Method:
- Wash and clean the oysters properly (this can be done by your fishmonger)
- Shuck the oysters to make sure they are loose from the shell and will be easy to eat
- Spread about 1 tsp pesto over each oyster
- Add some breadcrumbs onto the pesto in the oyster shell
- Top this with some grated parmesan cheese
- Drizzle with a small amount of olive oil
- Grill under a red hot grill for 1 – 3 minutes until the cheese starts bubbling and browning
- Allow oysters to cool slightly before arranging on a bed of lettuce
- As an accompaniment, thinly slice young fennel bulbs and dress with olive oil, lemon juice, grated lemon zest, salt and pepper