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Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Tip the tomatoes into a roasting tin, and stir in the vinegar and 1 tbsp of the pesto. Season, mix, then bake in the oven for 10 mins.

  • STEP 2

    Mix together the remaining pesto and the breadcrumbs, then press onto each fish fillet. Add to the roasting tin and return to the oven for 12-15 mins until the fish flakes easily and the topping is slightly crisp.

  • STEP 3

    Meanwhile, boil the green beans and broccoli, then drain. Serve the bake scattered with the vegetables.

RECIPE TIPS
MAKE IT GLUTEN-FREE

Swap the breadcrumbs for a gluten-free variety, and check that your pesto is gluten-free.

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A star rating of 4.7 out of 5.30 ratings
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