Description
Crispy baked fish with a flavorful pesto panko crust.
Ingredients
Scale
- 4 (6 oz) white fish fillets (such as cod, tilapia, or snapper)
- 1/2 cup pesto
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Pat fish fillets dry with paper towels. Season with salt and pepper.
- Spread pesto evenly over the top of each fish fillet.
- In a shallow dish, combine panko breadcrumbs and olive oil. Mix well.
- Press the pesto-coated side of each fish fillet into the panko mixture, ensuring a good coating.
- Place the crusted fish fillets on the prepared baking sheet.
- Bake for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork, and the panko is golden brown and crispy.
- Serve immediately.
Notes
- For extra flavor, add a pinch of garlic powder or grated Parmesan cheese to the panko mixture.
- Adjust baking time based on the thickness of your fish fillets.
- This dish pairs well with roasted vegetables or a simple green salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg