source: Clodine Desrochers
Ingredients:
2 tsp. tablespoons mayonnaise or sour cream (sour cream myself)
4 tsp. tablespoon dried tomato pesto
salt, pepper
4 fillets of white fish of about 6 to 7 oz each
about ¾ cup seasoned bread crumbs
1 / 3 cup sun-dried tomatoes oil, diced a few drops of oil from dried tomatoes. (Not set)
Preparation:
1 - Preheat oven to 375o F
2 - In a small bowl, combine cream safe and pesto.
3 - Salt and pepper the fillets. Spread pesto mixture on both sides of fillets.
4 - Put the breadcrumbs in a asiette. Skip the fish fillets in bread crumbs so as to coat both sides. Press the breading to adhere.
5 - Place the fillets on a baking sheet and top with diced dried tomatoes. The drizzle of oil from tomatoes.
6 - Bake in center of oven for 12-15 minutes, depending on thickness of fillets.
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