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Serves 4

Prep time: 15 minutes

Cook time: 15 minutes


  • Roasted tomatoes:
  • 400g cherry tomatoes 
  • 2 cloves garlic, thinly sliced
  • 8 fresh rosemary sprigs
  • 2 Tbsp olive oil


  • 4 x kingklip fillets (± 180g each) 
  • 3 Tbsp panko breadcrumbs
  • 3 Tbsp Parmesan cheese, grated
  • 3 Tbsp Goldcrest Basil Pesto
  • Zest of 1 lemon

Green beans:

  • 280g fine green beans
  • 1 small clove garlic, grated
  • 1 Tbsp olive oil
  • 2 tsp Goldcrest Basil Pesto
  • Zest and juice of 1 lemon
  • Olive oil, for cooking
  • Salt and pepper, to taste 


  1. Preheat oven to 200˚C.
  2. Place the cherry tomatoes and garlic on a small baking tray. 
  3. Toss with olive oil and sprinkle generously with salt and pepper.
  4. Dot rosemary sprigs all over the dish. 
  5. Roast for 10-15 minutes until blistered and soft. 
  6. Mix the panko breadcrumbs, Goldcrest Basil Pesto, Parmesan cheese and lemon zest together. 
  7. Rub the fish fillets with a little olive oil and season with salt and pepper. 
  8. Top each fish fillet with a quarter of the pesto mix, pressing it down to stick all over the surface. 
  9. Bake in the oven for ± 10 minutes (depending on the thickness of your fillets) until the fish is cooked through and the crust is crisp and lightly golden brown.
  10. While the fish and tomatoes are roasting, steam the green beans until just tender. 
  11. You want them to retain some good bite. 
  12. Once cooked, place in a mixing bowl. 
  13. Add the garlic, olive oil, Goldcrest Basil pesto, lemon juice and lemon zest. 
  14. Season well with salt and pepper.
  15. Toss to coat in the dressing.
  16. Serve the fish on a bed of the green beans and blistered tomatoes. 
  17. Finish with a little squeeze of lemon juice and enjoy!