Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Christine Burns Rudalevige
Recipe by Cooking Light August 2014

Gallery

Credit: Randy Mayor; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: 1 fillet)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

    Advertisement
  • 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.

Nutrition Facts

188 calories; fat 5.8g; saturated fat 1g; mono fat 3.1g; poly fat 0.8g; protein 28g; carbohydrates 5g; fiber 1g; cholesterol 82mg; iron 1mg; sodium 536mg; calcium 50mg.
Advertisement