This fish got attacked straight from the oven, so I didn’t have a whole piece left for a photo.
A very easy dish, especially if you have pesto already made. Just spread pesto on the fish (about 1 Tbl. per fillet) and bake at 450 degrees for 15 minutes or so. About halfway through baking, sprinkle over some Parmesan cheese (about a Tbl. or so per fillet) and continue baking until the top is golden and the fish flakes easily. I tried added some chopped sun-dried tomatoes, but they burn pretty easily. If you want to add the sun-dried tomatoes, add them towards the end of baking.
I made Melissa Clark’s pesto from the NYT (1/2 cup toasted pignoli nuts, 4 ounces basil, 3/4 cup olive oil, 2-3 garlic cloves, 1/2 tsp. salt). I froze a batch, then cut it up in cubes. Whenever I need a bit of pesto for a recipe, I pull a cube or so from the container in the freezer.