Baked White Fish with Pine Nut, Parmesan, and Basil Pesto Crust

Ingredients
2 white fish fillets, about 6 ounces each, at room temperature (I used tilapia, any mild white fish would work well.)
1 tablespoon pine nuts
1 tablespoon Parmesan cheese, grated or shredded
1 clove garlic
1 teaspoon basil pesto
1 ¹⁄₂ teaspoons mayonnaise (Not the fat free sort, please.)

Instructions
1. Preheat oven to 400*F.  Spray casserole dish with cooking spray or olive oil. 

2. Combine pine nuts, cheese, garlic, pesto, and mayonnaise in a mini chopper or food processor.  Process until chopped but still chunky.  (You could also chop the pine nuts and garlic with a knife then stir everything together.)

3. Spread topping mixture evenly over top of fish.  Bake fish 10 to 15 minutes, or until fish is firm to the stop and crust mixture has started to lightly brown.  Serve hot. 

Comments
This recipe is from Kalyn’s Kitchen and it was fantastic!  The flavors were all grand and I was super pleased with how it turned out.  I doubled the recipe with no problem and the leftovers were just as delicious as the original dinner portions. 

Shown here with Pasta with Arugula Pesto and Cherry-Tomato Sauce.

Internet - Kalyn’s Kitchen