White Fish with Pesto Crumbs and Green Beans


  • 3 tbsp Sacla’ Sun-Dried Tomato Pesto
  • 2 x 175g chunky fillets White fish
  • 30g Breadcrumbs
  • 1 small handful fresh leaves Basil, finely shredded
  • Salt
  • Black pepper
  • 1 tbsp Olive oil, plus extra for greasing
  • 16 Cherry tomatoes
  • For the green beans
  • 150g Green beans, stalks removed
  • Extra virgin olive oil to drizzle
  • A squeeze of lemon juice


  1. Preheat oven to 220°C/425°F/Gas mark 7
  2. Spread 1 tbsp of Sacla’ Pesto over each piece of fish and place them in a lightly greased roasting tray
  3. In a small bowl, mix remaining Sacla’ Pesto, breadcrumbs and basil together and season
  4. Divide the mixture in two and press on top of each piece of fish to create a crust
  5. Toss tomatoes in oil and scatter around the fish
  6. Bake for 12-15 minutes, or until the fish is just cooked through (middle of fish should be opaque and flaky)
  7. Meanwhile, cook the green beans in boiling water for 2-3 minutes
  8. Drain and toss with a little oil and lemon juice
  9. Serve on warm plates with the fish on top of the beans and tomatoes scattered around.
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