This is one of those recipes that looks and tastes like it took hours to make, but in reality is a great meal that comes together in under 30 minutes. We encourage you to use homemade pesto sauce, but if you can find one packaged without a lot of additives, that works as well. Great with a side of mashed cauli and sautéed kale.
Preheat oven to 450 and grease a baking dish or cast iron pan.
Lay fish fillets down in pan and pat dry with paper towel to soak any excess moisture. Then spread 2 teaspoons of pesto on top of each fillet. Then lay 2-3 slices of tomato on top of the pesto (if you don't like tomato, leave this step out).
In a side bowl, mix together cheese, almond meal, salt and pepper. Divide coating evenly over each fillet, pressing on top of the pesto sauce to make a crust.
Bake for 10-14 minutes or until fish begins to easily flake apart. Serve with lemon wedge and any side dishes you may have made.