- 4 x 150g snapper fillets, (alternatively use tarakihi or gurnard)
- 135g pottle Mediterranean Basil Pesto Chunky Dip
- 4 Tbsp panko breadcrumbs
1. Preheat the oven to 200°C. Place the fish fillets on an oven tray lined with baking paper. Divide Mediterranean Chunky Dip Basil Pesto between the 4 snapper fillets and spread over the top of each fillet. Sprinkle over panko crumbs. Bake for approximately 10-12 minutes until the fish is cooked and the breadcrumbs golden.
2. Serve with a green salad on the side and boiled baby potatoes.