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15
March
Baked Fish with Pesto Crust
I have had a full day today, so a quick and easy supper is exactly what is needed. This fish dish takes very little in the way of preparation, but is very tasty. The simple crust of breadcrumbs, garlic, lemon and pesto adds much needed flavour to the fish. You can use any white fish of your choice, such as cod or haddock, but I used River Cobbler, as it is much cheaper and has a delicate flavour. Serve with a handful of oven baked potato wedges, lightly seasoned, and it is relative healthy too.
Baked Fish with Pesto Crust
Print recipe
| Serves | 4 |
Ingredients
- 4 tablespoons Dried Breadcrumbs
- 8 Basil Leaves
- 1 clove Garlic
- ½Fresh Lemon (zest grated and juiced)
- 4 tablespoons Pesto
- 4 Skinned Fillets of White Fish (such as cod, river cobbler)
Directions
| 1. | Pre-heat the oven to Gas Mark 7 / 220°C / 425°F |
| 2. | Place the breadcrumbs in a bowl and tear in 4 of the basil leaves |
| 3. | Add 1 teaspoon of the lemon juice, zest, garlic, and pesto and mix to a paste |
| 4. | Place the 4 fillets on a roasting tray and drizzle the remaining lemon juice |
| 5. | Season with a little salt then spoon the pesto mix on to each of the fillets and spread with the back of a spoon |
| 6. | Bake in the centre of the oven for 15 minutes. Serve with potato wedges and a slice of lemon |
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