LIFESTYLE HOME
New Idea

Food by Barbara Northwood

Pesto crumbed fish fillets

Apr 10 03:02pm

Prep Time	Cook Time	Serves
20 mins	10 mins	4

Ingredients

1 tblsp olive oil
1 onion, finely chopped
1 clove garlic, crushed
1 / 4 cup basil pesto
1 / 2 cup packaged breadcrumbs
1 / 4 cup finely grated parmesan
1 tsp finely grated lemon rind
4 x 150g thin fish fillets
Chips, to serve
Green salad:
4 tomatoes, cut into wedges
1 / 2 red onion, finely sliced
1 / 2 cup torn fresh basil leaves
1 / 2 cup bottled balsamic salad dressing

1. Heat oil in a small frying pan. Add onion and garlic. Cook, stirring occasionally, until soft. Transfer to a small bowl. Stir in pesto.
2. Combine breadcrumbs, parmesan and rind in a separate bowl.
3. Place fish on a lightly oiled, foil-lined oven tray. Cook under a hot grill for about 3 minutes. Remove. Spread tops of fish evenly with pesto mixture. Top with crumb mixture. Cook under a hot grill for a further 5 minutes, or until crumbs are golden and fish is cooked through.
4. Meanwhile, to make green salad, toss all ingredients in a medium bowl.
5. Serve fish with salad and chips.

Tip: Fish cooking times will vary according to thickness. For thicker fillets, cook fish for an extra 2 minutes before adding topping.

For more fantastic recipes, check out the latest issue of New Idea - on sale now!