Serves 4
Prep time: 15 minutes
Cook time: 15 minutes
Ingredients:
- Roasted tomatoes:
- 400g cherry tomatoes
- 2 cloves garlic, thinly sliced
- 8 fresh rosemary sprigs
- 2 Tbsp olive oil
Fish:
- 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
Method:
- Preheat oven to 200˚C.
- Place the cherry tomatoes and garlic on a small baking tray.
- Toss with olive oil and sprinkle generously with salt and pepper.
- Dot rosemary sprigs all over the dish.
- Roast for 10-15 minutes until blistered and soft.
- Mix the panko breadcrumbs, Goldcrest Basil Pesto, Parmesan cheese and lemon zest together.
- Rub the fish fillets with a little olive oil and season with salt and pepper.
- Top each fish fillet with a quarter of the pesto mix, pressing it down to stick all over the surface.
- 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.
- While the fish and tomatoes are roasting, steam the green beans until just tender.
- You want them to retain some good bite.
- Once cooked, place in a mixing bowl.
- Add the garlic, olive oil, Goldcrest Basil pesto, lemon juice and lemon zest.
- Season well with salt and pepper.
- Toss to coat in the dressing.
- Serve the fish on a bed of the green beans and blistered tomatoes.
- Finish with a little squeeze of lemon juice and enjoy!