Wednesday, May 17, 2006

Pesto Crusted Pollack

Serves two

2 x 170g (6oz) thick pollack or coley fillet, fresh or defrosted, skinned
2 x 15ml spoon (2 tablespoons) pesto sauce
3 x 15ml spoon (3 tablespoons) fresh breadcrumbs
1 x 15ml spoon (1 tablespoon) lemon juice
30g (1oz) cheese, grated
salt and black pepper

Preheat the oven to 200°C/400°F, Gas Mark 6. In a small bowl mix the pesto, breadcrumbs, lemon juice and cheese together. Season the fish and spread with the pesto mixture. Spread any remaining mixture around the fish. Place on a baking sheet and cook for 20-25 minutes.

Serve with new potatoes and baby vegetables.

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