Sometimes the best recipes come to me when I am home alone with seemingly nothing in the refrigerator. Luckily, I always have my freezer and pantry stocked with good stuff, so one evening when my husband and daughter were away, I thawed a fish fillet and some pesto, then tossed the pesto with whole grain panko piled it on top of the fish and roasted it. It came out so delicious I now make it all the time. It’s easy to whip up a single serving, as I have written it here, or to multiply to accommodate whatever number of people you are feeding.
3 tablespoons whole wheat Panko breadcrumbs
1 tablespoon basil pesto, homemade (link to recipe) or store-bought
One 6-ounce fillet of cod, or other white flakey fish
Lemon wedges, optional
Preheat the oven to 425 degrees.
Place the Panko and pesto into a small bowl and still to combine.
Place the fish onto a small sheet pan. Top it with the breadcrumb mixture, pressing slightly so the topping adheres. Roast until the topping is nicely browned and the fish flakes easily with a fork, 8-10 minutes per inch thickness of the fish.
Makes 1 serving
Per serving: Calories 300; Total Fat 13g (Sat Fat 2g); Protein 34g; Carb 14g; Fiber 2g; Cholesterol 75mg; Sodium 190mg; Sugars: 1g