Pesto & olive-crusted fish

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Good Food

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1. Heat oven to 200C/fan 180C/gas 6. Mix the pesto, lemon zest and olives together, then stir in the breadcrumbs.
2. 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.

Per serving

219 kcalories, protein 30g, carbohydrate 17g, fat 4 g, saturated fat 1g, fibre 1g, salt 1.14 g

'This sounded tasty and quick. The finished result was fresh, moist and with well-balanced flavours.'

Latest comments and suggestions

• Trusty

  10 December 2007

  Trusty rated this recipe

  

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• Trusty

  10 December 2007

  Trusty rated this recipe

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• liz

  04 February 2008

  liz commented on this recipe

  Very tasty, left the sun dried tomatoes chopped in stead of putting them in food processor. Good for fmily or dinner party. Very easy.

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• Rozi

  14 April 2008

  Rozi rated and commented on this recipe

  

  I didn't manage the Olives, but if you make your pesto from scratch then it really makes an easy main course. I have made it for numerous friends and they all love it!

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• Von

  14 May 2008

  Von rated this recipe

  

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• lihayward

  18 May 2008

  lihayward rated and commented on this recipe

  

  Worked very well. If your fish is quite big/thick, make sure you leave it in for a bit longer than 12 minutes though!

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• margaret

  23 February 2009

  margaret rated this recipe

  

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• Adele

  02 April 2009

  Adele rated and commented on this recipe

  

  This was lush and quick too. I used frozen fish, so I stuck it in the oven for a bit before adding the topping. Worked really well. I also didn't have fresh lemon, so used a splash of lemon juice instead of the rind. Also my fan oven is incredibly fast, so if I had left it at 180 degrees for the full time the topping would have burnt, so I'd say experiment with your oven to get the right cooking time and temperature.

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• yorksroyal

  08 April 2009

  yorksroyal rated this recipe

  

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• Kerry

  02 May 2009

  Kerry rated and commented on this recipe

  

  We loved this so I also tried the fish topped with breadcrumbs, grated cheese and pesto, and it was a real hit too. Use sundried tomato pesto for another twist. I also make a tomato and veg sauce for the side.

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• Safstar

  24 June 2009

  Safstar rated and commented on this recipe

  

  Really yummy!

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• Food Glorious Food

  13 July 2009

  Food Glorious Food rated and commented on this recipe

  

  very nice (even though i missed out the olives)

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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

Preparation and cooking times

Prep 5 mins

Low-fat

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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