Ingredients:

4 catfish, orange roughy or red snapper fillets (1 1/2 pounds) 1/4 cup pesto 20 strips roasted bell pepper (from 12-ounce jar)  

Preparation:

Heat oven to 425 If fish fillets are large, cut into 4 serving pieces. Place fish in greased square baking dish, 8 8 2 inches. Spread pesto evenly over each piece of fish. Top each piece with 5 roasted pepper strips. Cover and bake about 18 minutes or until fish flakes easily with fork.  

Notes: