2 tablespoons refrigerated pesto (such as Buitoni)
1 teaspoon grated lemon rind
1 1/2 ounces pitted Castelvetrano olives, chopped
1 (1-ounce) whole-grain bread slice, toasted
How to Make It
Preheat oven to 400°.
Arrange fish on a parchment paper-lined baking sheet coated with cooking spray. Sprinkle fish evenly with salt and pepper.
Place pesto, rind, olives, and bread in the bowl of a mini food processor; pulse until finely chopped. Spoon olive mixture evenly over fish, pressing to adhere. Bake at 400° for 12 minutes or until fish flakes easily when tested with a fork.
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