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US News Reporter
You can easily make your own pesto and when it's fresh it will be so much more fragrant than any you buy. But it's versatile stuff and it's worth keeping a jar in the cupboard for the times you want some to use as a flavouring for soups and sauces, instead of as the star sauce on your pasta. 4 x 180g pollack portions from a large fish, skinned and boned.
80g fresh white breadcrumbs
3tbsp pesto
for the dressing
1 shallot, peeled and finely chopped
2 tomatoes, skinned, seeded and finely chopped
1tbsp good quality white wine vinegar
4tbsp extra virgin olive oil
Salt and freshly ground black pepper
Pre-heat the oven to 200C/gas mark 6. Season the fish. Allow one spoonful of the pesto to spread evenly over the pollack fillets. Put the rest of the pesto with the breadcrumbs into a food processor and blend for 10 seconds or so until well mixed. Put the fish on to a baking tray and pack the crumbs neatly on top. Bake for 15 minutes until the crust is a light golden colour.
Meanwhile mix all the ingredients for the dressing and season.
To serve, spoon the dressing on to warmed plates and place the fish on top. Serve with sprouting broccoli, creamed spinach, anya potatoes or autumn greens.
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