Everlasting Gardener

Joanie Lapic Herb Specialist

Creamy Pesto Fish

6 slices or filets of firm white-fleshed fish
1 Tbsp. fresh lemon juice
¼ cup Pesto Sauce
3-ounce package cream cheese, softened

TOPPING:
¼ cup each grated Parmesan cheese and bread crumbs
1 Tbsp. freshly chopped Chives

Preheat oven to 400 degrees
Butter a 9 x 13” baking pan.
Sprinkle fish with lemon juice and place in pan.
Combine Pesto sauce and cream cheese thoroughly
and spread on top of the fish pieces evenly.
Combine bread crumbs and Parmesan cheese and
sprinkle over Pesto. Sprinkle with Chives.
Bake 10 minutes or until the fish flakes easily
with a fork.
Serves 6

Back