Oven baked cod with pesto crust
Preparation time: 10 minutes
Cook time: 10 minutes
- 2 tbsp Filippo Berio Sun Dried Tomato Pesto
- Zest of one lemon
- 75g fresh breadcrumbs
- 2 tbsp Parmesan cheese, finely grated
- 4 white fish fillets such as cod or haddock about 150g-250g each
Pre-heat the oven to 180C (fan assisted)/400F/Gas Mark 6.In a bowl, mix together the Filippo Berio Sun Dried Tomato Pesto, lemon zest, breadcrumbs and Parmesan cheese.
Place the fish onto a large baking tray and top with the pesto and breadcrumb mixture. Bake in the oven for 8-10 minutes or until the fish is cooked. The fish should be opaque and the crust golden.
Serve with steamed green beans coated with a tsp of Filippo Berio Classic Pesto.
This pesto crust would also work with salmon, monkfish or any firm white fish such as haddock or pollock.
Did you know:
Perk up any piece of fish or meat with a fabulously simple pesto crusts. This is a quick and easy recipe but incredibly tasty at the same time.