Pesto & olive-crusted fish
By Good Food
A great way to pep up fish for a healthy, quick, mid-week meal.
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Prep:5 mins
Cook:15 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 219
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fat 4g
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saturates 1g
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carbs 17g
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sugars 1g
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fibre 1g
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protein 30g
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salt 1.14g
Ingredients
- 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
Tip
Use chicken or lambThis 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.
Method
Heat oven to 200C/fan 180C/gas 6. Mix the pesto, lemon zest and olives together, then stir in the breadcrumbs.
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.
