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Olive baked fish

  • Timer Prep 10 min
    Cook 15 min
  • Chef hat Easy


  1. 1 Using the sunflower oil, lightly oil a baking tray. Place the fish fillets on the tray and spread 1 tsp of Black Olive pesto over each, sprinkle with the breadcrumbs and drizzle with the olive oil.
  2. 2 Roast in a preheated oven at 180˚C/350˚F/gas 4 (160˚C for fan ovens) for 10-15 minutes. Move on to the next step while you wait.
  3. 3 Toss together the rocket, pine nuts and Parmesan shavings, then drizzle with the balsamic vinegar and extra virgin olive oil. Serve with the fish.