Baked Fish with Pesto

4 from 1 vote

Adapted from "pesto-topped fish" in Lawrence Dallaglio's My Italian Family Cookbook.

Prep Time5

Cook Time15

Total Time20

Course: Main Meals

Cuisine: British, European, Italian

Keyword: baked fish, basil pesto, midweek dinner, white fish

Servings: 4

Calories: 340kcal

3 tsp olive oil
50 g green olives stoned, roughly chopped
6 tbsp pesto
2 lemons
500 g haddock (or 4 fillets' worth)
60 g breadcrumbs toasted (I keep some homemade ones in a jar but you can buy them)
40 g parmesan cheese
salt to season
pepper to season

Preheat the oven to 200c / Gas 6.
Slice one lemon into slim slices to top the fish. From the other lemon, grate off the zest and set aside the zested lemon and slices.
Stir the oil, olives, pesto and lemon zest together in a small bowl.
Drape the fish pieces in an oven proof dish and top each piece with the pesto mixture. Sprinkle over breadcrumbs, parmesan and a couple of lemon slices.
Season with salt and pepper and bake for 15 minutes until fish is cooked. Squeeze some juice from the remaining lemon over the top to serve.

You may substitute haddock with other white fish such as cod or basa.