Easy oven baked fish fillet in pesto crust
Here’s one of my go-to recipes for when we don’t have much time to cook dinner. 10 little minutes of preparation time, and in the oven it goes for 20′ ! The fish is really moist thanks to the high water content of the zucchinis, and it is perfectly seasoned by the pesto. I often serve it with couscous or rice, and sometimes some salad. Feel free to try out this recipe with different types of fish (cod, salmon, sole,…) and pesto (spinach, rucola, sun-dried tomatoes,…).
Makes about 4 servings:
- +/- 1lb (450-500gr) fish fillet of your choice -I often use cod (I prefer if the fillets are not too thick because they cook faster)
- 1 small jar of pesto, preferably homemade. I often use rucola pesto (homemade pesto is often more packed with greens and flavors, and contains less oil than the store-bought version)
- 1 large zucchini (courgette) or 2 small ones
- Bread crumbs
- <optional> a few Roma tomatoes, diced, to garnish
Finely dice the zucchini. Grease a large baking dish, and place the fish fillets in it. Spread a generous layer of pesto on the fish fillets, then cover with the zucchini cubes (if you have too many, spread the remaining cubes all around the fillets to garnish the dish). Sprinkle the filets with bread crumbs. <Optional> garnish the sides of the dish with tomato cubes. Bake in the preheated oven (200°C/400°F) for about 20′, until the fish is cooked through and the bread crumbs are golden and crispy. Serve with a side of rice or couscous, and some salad.
