For 4 persons
- 2lb fish fillet
- Extra virgin olive oil
- Sea salt and black pepper
- 1 teaspoon red pepper flakes
- ¼ cup basil pesto
- 1 lemon, cut half
Heat the oven to 220°C and position a rack in the middle.
Put the fish in a large lightly oiled baking tray. Drizzle the top of the fish with extra virgin olive oil and season with sea salt, black pepper and red pepper flakes.
Cover the baking tray tightly with foil.
Bake, covered, in the heated oven for 12 to 15 minutes or until the fish is cooked through and flakes easily.
Heat a grill pan over medium-high heat and add the halved lemons, flesh side down. Grill briefly until the lemons soften and char a bit (about 2 minutes or so).
Remove from heat and set aside.
When the fish is ready, remove it from the oven and uncover. Immediately squeeze one of the grilled lemons all over the fish then spread the basil pesto on top.