- 2
Ingredients
- 2 white fish fillets, about 6 oz. each - I used really thin flounder that
- 3 T pine nuts - I used Pecan Bits b/c I had them on hand
- 4 T Parmesan Cheese
- 1/4 tsp. finely minced garlic (1 garlic clove) - I omitted
- 4 T basil pesto (I used purchased pesto)
- 3 T mayo (use regular or light mayo, not fat-free)
Preparation
Step 1
Preheat oven or toaster oven to 400F. Line Baking dish with parchment paper. Remove the fish fillets from the refrigerator and let them come to room temperature while the oven reheats. (Having the fish at room temperature is very important or it won't cook before the crust topping gets too brown.)
Use a large chef's knife to finely chop the pine nuts and mince the garlic. Mix together chopped pine nuts, Parmesan cheese, minced garlic, basil pesto, and mayo.
Use a rubber scraper to spread the crust mixture evenly over the surface of each fish fillet. Pile it on so all the crust mixture is used.
Bake fish 10-15 minutes, until fish is firm to the touch and crust mixture is starting to lightly brown. I baked mine for about 13 minutes and broiled till nicely browned. Serve hot.