• 1 cup basil
  • 1 cup parsley
  • 1 large or 2 small cloves garlic, peeled and grated or pasted
  • 1/2 cup pitted good quality green olives
  • Zest and juice of 1 small lemon, plus 1 lemon cut into wedges
  • 3 tablespoons toasted sliced almonds or pine nuts
  • 1/3 cup grated Parmigiano-Reggiano cheese
  • About 1/2 cup EVOO Extra Virgin Olive Oil
  • Salt and pepper
  • 1 cup Panko breadcrumbs
  • 4 6- to 8-ounce filets white sustainable fish such as cod, haddock or halibut



Combine basil, parsley, garlic, olives, lemon zest and juice, nuts, cheese, EVOO and salt and pepper in a food processor; process into pesto.


Heat oven to 400F. Place a rack in the center of the oven.


In a bowl, combine pesto with breadcrumbs.


Arrange fish on a nonstick or parchment-lined baking sheet. Top fish with breadcrumbs and bake until firm and cooked through, and the breadcrumbs have browned.


Serve with lemon wedges and side of pasta.