Baked rockfish with tomatoes and pesto

Recipe:

Prepare pesto. Combine basil leaves, vegetable oil, nuts, garlic and salt to taste in a glass. Grind with a blender until smooth. You can also use food processor for this.

Cut tomatoes into 2-4 parts depending on size. Crumble the cheese using a fork.

Remove the bones from the fish fillet. Cut into medium-sized pieces and put on parchment, season with salt. Fold the edges of the parchment and twist the ends to make a "boat".

Pour some pesto over the fish, add crumbled cheese and tomatoes.

Bake it in the oven preheated to 200°C for 15-20 minutes. The exact time will depend on the size of the fish pieces. I had rather thick ones, so I baked for 20 minutes. If your oven has a convection mode, turn it on.

Serve. Drizzle with lemon juice if desired.