Pesto Crusted Fish

Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.

Recipe Ingredients:

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

Cooking Directions:

1. Preheat oven to 400°F (205°C),
2. In a small bowl mix pesto, bread crumbs, lemon juice and cheese together.
3. Place fish on baking sheet and season with salt and pepper. Spread pesto mixture over fish. Spread any remaining mixture around the fish.
4. 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.