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Pesto Crumbed Fish & Wedges

20 Minute Pesto Crumbed Fish & Wedges. Perfect for the spring/summer weather. So fresh and tasty - enjoy!

Serves: 4 Time: 20 minutes



  • 4 Baking Potatoes, cut into wedges, no need to peel

  • 1 Tablespoon Olive Oil

  • 1 Lemon, halved

  • 2 Slices Bread

  • 1 Garlic Clove, minced

  • 1 Tablespoon Capers

  • 6 Basil Leaves

  • 2 Tablespoons Pesto

  • 4 x 175g White Fish Fillets, skinless and thick

  • Extra salad or steamed green veggies


  1. Heat the oven to 220°C.

  2. Spread the potato wedges onto a baking tray. Drizzle some oil over and whack in the oven for 20 mins (or you can air fry).

  3. Grate the zest and juice HALF of the lemon, save the other half for later.

  4. Pop the bread in a food processor and blitz to make crumbs. Add garlic, 2 basil leaves, capers, pesto, lemon zest, 1 teaspoon lemon juice. Then blend again.

  5. Place the fish on a lined roasting tin, and squeeze lemon over and spoon the breadcrumb mixture on top.

  6. Cut the other lemon half into slices. Pop a lemon slice and basil leaf on top of each fish.

  7. Check the wedges and give them a good shuffle.

  8. Throw the fish in the oven and bake for 15 mins until the crust topping is nice and golden.

  9. Once ready, serve the fish together with the potato wedges and extra steamed greens or salad if you like!


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Hope you loved it!

Rosie ❤️


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