Roasted Capsicum Pesto Crusted Fish
A simple dinner recipe. Remember to always choose sustainably caught fish.
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
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.