Roasted Capsicum Pesto Crusted Fish

 
A simple dinner recipe. Remember to always choose sustainably caught fish.

Ingredients 

     Arlingtons Roasted Capsicum Pesto

     2 cups japanese breadcrumbs (see note) 

     1 teaspoon sea salt flakes

     4 fillets of firm white fish, such as bream or flathead

     steamed broccolini and lemon wedges, to serve

Method
 
1. Preheat oven to 200°C. Line a baking dish with baking paper. 

2. Combine breadcrumbs, pesto and salt in a bowl. Place fish in prepared dish.     Sprinkle 1/2 cup crumb mixture over top of each, pressing on lightly with     fingertips. 

3. Bake for 15 to 20 minutes (depending on fish thickness) or until cooked to your     liking. Serve with broccolini and lemon wedges.  

Note: Japanese "panko" breadcrumbs are found in most supermarkets, they are flakey and make a crunchier coating than regular breadcrumbs.