Pesto crushed fish

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.  

Serves 4
Cooking time: 25 Minutes 

Ingredients 

• 2 Tbsp nut butter pesto (see below)           
• 85g fresh breadcrumbs
• Finely grated zest of 1 lemon
• 4 white fish fillets                     

For the nut butter pesto

• 50g Parmesan, grated
• 1 garlic clove, roughly chopped
• 80g basil leaves
• 3 Tbsp almond butter
• 5 Tbsp olive oil
• Sea salt and freshly ground black pepper

Method                                           

1. First, make the pesto. Blitz the Parmesan, garlic and basil with some salt and pepper to a paste in a food processor. Add the nut butter and pulse until combined. Gradually blitz in the olive oil in a steady stream until the mixture turns into a rough paste. (This can then be stored in an airtight container)
2. Preheat the oven to 200°C/400°F/gas mark 6. 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. 

This recipe is an extract from the Pip & Nut: The Nut Butter Cookbook by Pippa Murray (Quadrille £15) Photography by Adrian Lawrence

Written by Eloise Craven-Todd• November 9, 2017• 12:51 pm• Recipes