Thursday, 17 April 2014

Pesto Crusted Fish

Bored of fish pie?  Want something interesting with fish and kid friendly?  This is a way to introduce a different flavour to white fish and great if your kids are less keen on fish without some kind of disguise.  Very quick and thrifty to prepare too.




Pesto Crumbed Fish

Ingredients

2 White Fish fillets, e.g. Pollock, cod, coley.  I use fairly thin fillets around 100-150g each
1 tbsp Mayonnaise
2 tsp Pesto
30g, 1oz Breadcrumbs
15g, 1/2oz Grated extra mature (extra sharp) cheddar
Spray oil or olive oil

Method

Preheat the oven to 200oC / 400F / Gas Mark 6.

Mix the mayo with the pesto.  Put the fish on a baking dish or tray lined with non stick baking paper.  Spread the mayo mix on the fish.

Mix the breadcrumbs and cheese together and sprinkle on the top.  Spray with oil or drizzle with oil.

Bake for 15-18 minutes or until browned and cooked through.  The thicker the fish, the longer it will take. Mine was only about a cm thick so cooked reasonably quickly.

Make it Thrifty

Using pollock makes this a source of omega 3 (which is pretty much absent in most other white fish), it's also more sustainable than cod and cheaper!  Look out for it in the chiller or the frozen aisle where it's often marketed as 'white fish' (but pollock might be in small writing somewhere on the back); defrost before cooking.
 

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