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Baked Fish with Tomatoes, Basil, and Crispy Crumbs

Utterly delicious, low-fat, and a snap to put together, this fish recipe is sure to become a favorite. We adore anything with basil pesto and here, that beloved ingredient is combined with breadcrumbs as a topping for fish fillets, which are then nestled in a savory tomato sauce and served with steamed greens. Perch portions atop angel hair pasta for a completely captivating supper!

Baked Fish with Tomatoes, Basil and Crispy Crumbs

2 x 14 oz. cans chopped tomatoes (we like to use Fire-Roasted)
1 tbs. balsamic vinegar
4 heaping tbs. basil pesto
4 heaping tbs. breadcrumbs (we use Panko)
4 skinless, firm white fish fillets (we use cod)
3/4 lb. green beans
3/4 lb. thin-stemmed broccoli

Heat the oven to 400°F. Tip the tomatoes into a small roasting tin, stir in the vinegar, 1 heaping tbs. of the pesto, and some salt and freshly ground black pepper. Bake for 10 minutes.

Season the fish with salt and pepper. Mix together the remaining pesto and bread crumbs, then press onto the top of each fish fillet. Add to the roasting tin and return to the oven for 12-15 minutes, or until the fish flakes easily and the topping is slightly crisp.

Meanwhile, steam the greens and serve scattered over the fish.

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