INGREDIENTS
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Pesto:
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1 bunch flat-leaf parsley, leaves only, chopped
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1 garlic clove, minced
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2 teaspoons olive oil
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1 lemon, zested and juiced
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2 tablespoons whole-wheat or panko bread crumbs
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1/2 teaspoon black pepper
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16 ounces white-fleshed fish fillet, 2 fillets approx. 6-8 ounces each