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Norwegian Clipfish with Pesto

Oven-baked Norwegian clipfish with green pesto looks and taste amazing with a red tomato sauce. This recipe is inspired by the Portuguese kitchen.

Cooking time50-60 min
Difficulty levelMedium



  • Preheat the oven to 180 °C.

  • Cut the clipfish into servings and brush with pesto.

  • Place the fish on a baking tray with baking paper and bake in the oven for approx. 10 minutes.

  • Cut fennel in strips and cook in white wine for a couple of minutes.

  • Remove the fennel from the pan and reduce the wine to half.

  • Add butter, chopped sun-dried tomatoes and parsley to the wine.

  • Pan-fry the fennel in oil for approx. 1 minute.

Serve the clipfish with pan-fried fennel, sauce and potatoes on the side.