2 x 200g pollock fillets
20g parmesan cheese
2 sun-dried tomatoes, chopped
50ml olive oil
Mix the breadcrumbs with the grated parmesan cheese and then rub through some of the olive oil to moisten the breadcrumb mix.
Grease a tray, lay the pollock fillets on it side by side and lightly brush them with oil.
Spread the pesto on top of the fillets, then scatter the sun-dried tomatoes on top of the pesto. Now top each fillet with the breadcrumb mix.
Place under a preheated grill and cook until the breadcrumbs just start to colour, then place in an oven at 180C for five minutes, or until the fish is just cooked.