Tender and juicy fish fillet smothered in vibrant sun-dried tomato pesto and wrapped in bacon. This baked fish recipe calls for four ingredients and delivers BIG results!
Preheat oven to 200C/400F. Salt and pepper the fish and spread 1 tbsp of sun-dried tomato pesto per fillet. Wrap 2-3 strips of streaky bacon around each fish fillet and sprinkle with black pepper.
Arrange on a tray big enough to fit the fish fillets and 2 vines of cherry tomatoes without them touching each other.
Bake in the oven for 14 minutes, then turn your oven to grill/broil and cook for 3 minutes further or until the bacon is crispy and the tomatoes slightly charred.