4 fillets of firm white fish, approx 150g each (haddock, cod, coley, seabass)
Juice of 1 lemon
2 thick slices of bread torn into pieces
1 garlic clove, peeled
30g bunch basil
30g grated pecorino, parmesan or grand padano
30g pine nuts
2 tbsp olive oil
Pre-heat the oven to 200C/180 Fan/ Gas 6 and brush a non-stick oven tray with a little olive oil.
Place the fillets onto the oven tray and squeeze over half the lemon juice.
In a food processor add the bread, basil, garlic, cheese and pine nuts. Blitz into crumbs. Add 2 tbsp extra virgin olive oil and the remaining lemon juice. Mix thoroughly.
Top each fish fillet with the pesto topping and place in the oven. Bake for approximately 15 minutes until the fish is cooked and the crust is crispy.
Serve with potatoes of your choice and a selection of green vegetables.
If you have any extra crust mixture left, add more extra virgin olive oil until the mixture is slightly runny to make pesto. Store in the fridge or freeze. Mix through cooked pasta to serve.
Try the topping with salmon, chicken or lamb. The chicken will take a little bit longer to cook. Flattern the chicken breast with a rolling pin and place on a piece of oiled foil. Top with the pesto topping and wrap in the foil. Cook in the oven for approximately 30 minutes until the chicken is cooked. For the last ten minutes open up the foil to crisp up the pesto topping. Wrapping the chicken in foil will keep the chicken moist.