Pesto & olive-crusted fish

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

  • Prep:5 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 219
  • fat 4g
  • saturates 1g
  • carbs 17g
  • sugars 1g
  • fibre 1g
  • protein 30g
  • salt 1.14g


  • 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


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.


  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.

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