Pesto & olive-crusted fish
A great way to pep up fish for a healthy, quick, mid-week meal.
4
ratings
Difficulty and servings
Serves 4
Preperation and cooking times
Prep 5 mins
Low-fat
- Heat oven to 200C/fan 180C/gas 6. Mix the pesto, lemon zest and olives together, then stir in the breadcrumbs.
- Lay the fish fillets on a baking tray, skinside down, then press the crumbs over the surface of each piece. Bake in the oven for 10-12 mins until the fish is cooked through and the crust is crisp and brown.
Add colour
Whizz 2 tbsp red pesto with 3 sundried tomatoes in a food processor, then add 1 tbsp pine nuts. Combine with 85g breadcrumbs, then follow the rest of the recipe as above from step two.
Use chicken or lamb
This pesto crumb mixture is also a fantastic topping for chicken breasts or lamb chops.
Per serving
219 kcalories, protein 30g, carbohydrate 17g, fat 4 g, saturated fat 1g, fibre 1g, salt 1.14 g
Recipe from Good Food magazine, January 2007.
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'This sounded tasty and quick. The finished result was fresh, moist and with well-balanced flavours.'
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http://www.bbcgoodfood.com/recipes/3182/
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Ingredients
- 2 tbsp green pesto
- finely grated zest 1 lemon
- 10 green olives , pitted and roughly chopped
- 85g fresh breadcrumbs
- 4 white fish fillets, such as cod or haddock
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Difficulty and servings
Serves 4
Preperation and cooking times
Prep 5 mins
Low-fat
Different way with fish
Ingredients
- 2 tbsp green pesto
- finely grated zest 1 lemon
- 10 green olives , pitted and roughly chopped
- 85g fresh breadcrumbs
- 4 white fish fillets, such as cod or haddock
Per serving
219 kcalories, protein 30g, carbohydrate 17g, fat 4 g, saturated fat 1g, fibre 1g, salt 1.14 g
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10 December 2007
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10 December 2007
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04 February 2008
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18 May 2008
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