Pesto Crusted Fish
Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.
2 (6-ounce) thick pollack fillets (fresh or defrosted), skinned
2 tablespoons pesto sauce
3 tablespoons fresh bread crumbs
1 tablespoon lemon juice
2 tablespoons freshly grated Parmesan cheese
Salt and ground black pepper to taste
- Preheat oven to 400°F (205°C),
- In a small bowl mix pesto, bread crumbs, lemon juice and cheese together.
- Place fish on baking sheet and season with salt and pepper. Spread pesto mixture over fish. Spread any remaining mixture around the fish.
- Bake for 20 to 25 minutes Serve with new potatoes and baby vegetables, if desired.
Makes 2 servings.
Nutritional Information Per Serving (1/2 of recipe): Calories: 278; Total Fat: 10g; Saturated Fat: 3g; Cholesterol: 129mg; Total Carbs: 9g; Protein: 35g; Sodium: 452mg; Potassium: 642mg.
"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.