Pesto & olive-crusted fish
- Preparation and cooking time
- Serves 4
A great way to pep up fish for a healthy, quick, mid-week meal.
- 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.
USE CHICKEN OR LAMB
This pesto crumb mixture is also a fantastic topping for chicken breasts or lamb chops.
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.