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Pesto crusted fish

Mix up your fish dishes with a simple to make pesto crust from Pip & Nut

by Psychologies

This delicious pesto crusted fish recipe comes from Pip & Nut's new book Pip and Nut: The Nut Butter Cookbook by Pippa Murray (Quadrille, £15).

Serves:

Time: 20 mins

Ingredients

  • 2 tbsp nut butter pesto
  • 85g/3oz fresh breadcrumbs
  • Finely grated zest of 1 lemon
  • 4 white fish fillets

Method

  • Preheat the oven to 200°C/400°F/gas mark 6. Mix the pesto with the breadcrumbs and lemon zest.
  • Lay the fish skin-side down on a baking tray and press the breadcrumb and pesto mixture over each fillet, to cover the surface of the fish. Bake for 10 minutes, until just cooked through, then serve with a simple salad and some new potatoes.

Photography: Adrian Lawrence