Tomato Basil Fish Bake
Tomato Basil Fish Bake
Ingredients
- 4 large white fish fillets
- 1 large lemon, juiced
- 2 Tbsp olive oil
- 200g breadcrumbs
- Salt & pepper
- 100g basil pesto
- 3 large tomatoes
- 150g grated cheese
Method
- 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