Fish with a Pesto Crust

Serving Size : 4

4 Tbsp coarse breadcrumbs
2 Tbsp readymade pesto
Sea salt and pepper
Cayenne pepper
4 firm white fish fillets
2 finely diced tomatoes
10 basil leaves, torn into shreds
3 Tbsp extra virgin olive oil

Combine tomatoes, fresh basil and olive oil, and leave to infuse. Mix
breadcrumbs and pesto, mashing them together in a bowl with the back of a
wooden spoon. Add salt, pepper and a pinch of cayenne pepper and mix well.
Spread the paste thickly on the "top" side of each fillet, and place side by
side on a foil-lined roasting pan or a baking tray. Bake for about ten minutes,
longer if the fillet is quite thick, until the crust is lightly golden. Serve
on a bed of cress and drizzle the tomato vinaigrette over and around.

Description: "The pesto and breadcrumbs cook into a firm crust, oil melts
during cooking to keep the fish moist."
Source:"The London Times"

Per Serving (excluding unknown items): 90 Calories; 10g Fat (100.0%
calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg
Cholesterol; trace Sodium. Exchanges: 2 Fat.

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