We love this recipe because it works well with various types of fish such as salmon, cod, or halibut. The crunchy panko adds a nice texture to the smooth and silky fish + pesto.
lemon, thinly sliced
olive oil, plus more to serve
minced parsley, plus more to serve
6-ounce portions of halibut or cod
salt and pepper
not just pesto
Preheat the oven to 425 with a rack in the middle position and line the bottom of a 9x13 baking dish with the lemon slices, creating a bed for the fish.
Combine the panko, olive oil, and parsley in a small bowl.
Place the fish filets directly on top of the lemon slices, and season with salt and pepper. Top each filet with ¼ cup Not Just Pesto followed by the panko mixture, equally dispersing on each filet, to create a crust.
Place in the oven for 15-20 minutes (depending on the thickness of your fish) until it flakes easily with a fork. Garnish with a drizzle of oil and parsley.
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