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Tomato Basil Fish Bake

 

  • 4 large white fish fillets (Warehou, Moki, Groper, Monkfish...)
  • 1 large lemon, juiced
  • 2 Tbsp olive oil
  • 200g breadcrumbs
  • Salt & pepper
  • 100g basil pesto
  • 3 large tomatoes
  • 150g grated cheese

 

Preheat oven to 180ºC.

Mix the lemon juice and olive oil in the bottom of a large baking dish.

Coat the fish fillets in the lemon oil mixture then temporarily remove.

Sprinkle half of the breadcrumbs evenly over the bottom of the dish and then lay the fish fillets on top, making as flat a surface as possible.

Season the fish with salt and pepper then cover as much of the fillet top surfaces as possible with the basil pesto by smearing it with a knife or spoon.

Slice the tomatoes finely and overlap them on top of the pesto layer.

Cover the tomatoes with the rest of the breadcrumbs then sprinkle the grated cheese over the top.

Apply a lid to the baking dish or cover with foil and bake at 180ºC for 20 minutes.

Remove the lid/foil and bake for a further 5 minutes or until the fish is cooked.

Serves 4

Recipe courtesy of United Fisheries