Pesto Parmesan Crusted Halibut

Pesto-Parmesan Crusted Halibut

barely adapted from Curisine at Home, Cuisine Light

I used halibut for this, but I think any mild white fish would work just as well.  Just adjust the cooking time depending on the thickness of the fish.  

•1/2 cup panko bread crumbs

•1/4 cup grated Parmesan cheese

•salt and pepper

•1 Tbs lemon zest

•8 tsp basil pesto, divided

•4 halibut fillets, each about 1 inch thick and 4 oz each.

•cooking spray

•fresh lemon juice, for serving

Preheat the oven to 450 degrees and line a baking sheet with foil.  Spray the foil with nonstick cooking spray.

Meanwhile, combine the panko, Parmesan, and salt and pepper to taste in a small bowl.  Stir the lemon zest into the basil.

Arrange the halibut in a single layer on the baking sheet and pat dry with a paper towel.  Season with salt and pepper, and spread 2 teaspoons of basil over each piece of fish.  Press the parmesan-panko mixture over the pesto.  Spray with nonstick cooking spray.

Cook until the top is turning golden-brown and the fish flakes easily with a fork, about 10 to 12 minutes.  Squeeze the lemon juice over the top and serve immediately.