Start this recipe by preparing the pesto crust for the fish. In a small bowl, mix together the pesto, lemon zest, chopped green olives , pine nuts and fresh breadcrumbs. Place the fish fillets on a baking tray and drizzle lightly with a little olive oil. Season the fish well with salt and pepper, and then cover completely with the olive and pesto breadcrumb mixture. Place the crusted fish into the oven and bake for 10-15 minutes in the oven at a temperature of 200`c. Meanwhile, as the fish is cooking you can prepare the tomato and basil. Heat the olive oil in a small frying pan, add the chopped garlic and fry for a minute or two. Add in the chopped tomatoes and cook for 3 or 4 minutes. Add in the tomato puree, a splash of white wine and season well with salt and pepper. Continue to cook the tomato sauce for 3or 4 minutes more to reduce the wine, then turn of the heat and add the chopped basil leaves. When you are ready to serve, spread a couple of tablespoons of the tomato and basil sauce onto your serving plates and place the pesto crusted fish fillets on top. Drizzle a little extra virgin olive oil of the fish and serve a generous helping of rucola salad on the side topped with Parmesan shavings.

Suggested accompanying wine: DELICATA Medina Syrah, Carigan, Grenache D.O.K. Malta