Pesto crusted fish

This delicious pesto crusted fish recipe comes from Pip & Nut’s new book Pip and Nut: The Nut Butter Cookbook by Pippa Murray (Quadrille, £15).

Serves: 4 

Time: 20 mins

Ingredients

• 2 tbsp nut butter pesto
• 85g/3oz fresh breadcrumbs
• Finely grated zest of 1 lemon
• 4 white fish fillets

Method

• Preheat the oven to 200°C/400°F/gas mark 6. Mix the pesto with the breadcrumbs and lemon zest.
• Lay the fish skin-side down on a baking tray and press the breadcrumb and pesto mixture over each fillet, to cover the surface of the fish. Bake for 10 minutes, until just cooked through, then serve with a simple salad and some new potatoes.

Photography: Adrian Lawrence