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Baked Pesto Snapper Fillets
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Baked Pesto Snapper Fillets

Three ingredients it takes to make this tasty fish dish! The trick is Mediterranean Chunky Dip Basil Pesto, adds a great flavour and ensures the perfect baked fish. Try it this week!

Makes 4
Prep Time 5 minutes
Cook Time 10-12 minutes
Ingredients
4 x 150g snapper fillets, (alternatively use tarakihi or gurnard)
135g pottle Mediterranean Basil Pesto Chunky Dip
4 Tbsp panko breadcrumbs

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 1
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.
Step 2
2. Serve with a green salad on the side and boiled baby potatoes.
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 x 150g snapper fillets, (alternatively use tarakihi or gurnard)
135 g pottle Mediterranean Basil Pesto Chunky Dip
4 Tbsp panko breadcrumbs
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