Pippa Murray’s Pesto-crusted Fish


Crumbly, moreish and utterly mouthwatering – serve this pesto-crusted fish for an impressive dinner party main. Our fellow fish friends are having a bit of a hard time at the moment, so be sure to look out for the sustainable kind in your supermarket when picking up ingredients.

Serves 4

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

1 Preheat the oven to 200°C/400°F/gas mark 6.
2 Mix the pesto with the breadcrumbs and lemon zest.
3 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.
4 Bake for 10 minutes, until just cooked through, then serve with a simple salad and some new potatoes.

Extract taken from Pip and Nut: The Nut Butter Cookbook by Pippa Murray (Quadrille £15) Photography by Adrian Lawrence.

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