Olive and Pesto Crusted Fish
Olive and Pesto Crusted Fish

Ingredients

Method

  • 2 tbsp quality green pesto
  • Grated zest of 1 lemon
  • 10 green olives, roughly chopped
  • 85g fresh breadcrumbs
  • 4 cod or haddock fillets
  • Preheat the oven to 200C. Mix the pesto, lemon zest, olives, and breadcrumbs together, and season. Lay the fish fillets skin side down on a baking tray, and press the breadcrumb mix against the flesh of the fish. Bake in the oven for 12 minutes, until the flesh is cooked and pearly, and the crust nice and crisp. Serve with a fresh salad.
15 mins
4 serving
This recipe pairs perfectly with the Casa Lluch Rosé 2018 from Valencia, Spain.

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