Pesto crusted fish

Pesto crusted fish

By
From
The Pip & Nut Butter Cookbook
Serves
4
Photographer
Adrian Lawrence

Our fellow fish friends are having a bit of a hard time at the moment, so be sure to look out for the sustainable kind in your supermarket.

Ingredients

Quantity Ingredient
2 tablespoons see method for ingredients, or hazelnut pesto, or sunflower seed pesto
85g fresh breadcrumbs
1 lemon, finely grated zest
4 white fish fillets

Method

  1. Preheat the oven to 200°C. Mix the pesto with the breadcrumbs and lemon zest.
  2. Lay the fish skin-side down on a baking tray and press the breadcrumb and pesto mixture over each fillet, to cover the surface of the fish. Bake for 10 minutes, until just cooked through, then serve with a simple salad and some new potatoes.
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