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Pesto & olive-crusted fish

Pesto & olive-crusted fish

A star rating of 4.3 out of 5.60 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A great way to pep up fish for a healthy, quick, mid-week meal.

  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal219
fat4g
saturates1g
carbs17g
sugars1g
fibre1g
protein30g
low insalt1.14g
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Ingredients

  • 2 tbsp green pesto
  • finely grated zest 1 lemon
  • 10 green olives , pitted and roughly chopped
  • 85g fresh breadcrumb
  • 4 white fish fillets, such as cod or haddock

Method

  • STEP 1

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

  • STEP 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.

RECIPE TIPS
USE CHICKEN OR LAMB

This pesto crumb mixture is also a fantastic topping for chicken breasts or lamb chops.

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.

Goes well with

Recipe from Good Food magazine, January 2007

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Overall rating

A star rating of 4.3 out of 5.60 ratings
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