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.