- Thoroughly mix the Parmesan and breadcrumbs.
- Paste 1 tbsp of pesto over each of the fillets and top with the breadcrumb mixture.
- Press it down to compact it slightly.
- Bake at 220°C / 430°F / gas mark 7 for about 18 minutes, depending on how thick the fillets are, or until the fish flesh has changed colour from translucent to pink.
- This dish is wonderful served with potatoes and peas, or a green salad.