Our fellow fish friends are having a bit of a hard time at the moment, so be sure to look out for the sustainable kind in your supermarket.
Cooking time: 25 Minutes
- 2 Tbsp nut butter pesto (see below)
- 85g fresh breadcrumbs
- Finely grated zest of 1 lemon
- 4 white fish fillets
For the nut butter pesto
- 50g Parmesan, grated
- 1 garlic clove, roughly chopped
- 80g basil leaves
- 3 Tbsp almond butter
- 5 Tbsp olive oil
- Sea salt and freshly ground black pepper
- First, make the pesto. Blitz the Parmesan, garlic and basil with some salt and pepper to a paste in a food processor. Add the nut butter and pulse until combined. Gradually blitz in the olive oil in a steady stream until the mixture turns into a rough paste. (This can then be stored in an airtight container)
- Preheat the oven to 200°C/400°F/gas mark 6. Mix the pesto with the breadcrumbs and lemon zest.
- Lay the fish skin-side down on a baking tray and press the breadcrumb and pesto mixture over each fillet, to cover the surface of the fish.
- Bake for 10 minutes, until just cooked through, then serve with a simple salad and some new potatoes.
This recipe is an extract from the Pip & Nut: The Nut Butter Cookbook by Pippa Murray (Quadrille £15) Photography by Adrian Lawrence