Fish with Pesto and Wild Rice
Preheat the oven to 190°C. Rinse the fish and pat dry. Combine the rice with the pesto, halved olives and lemon juice and fill the fish with mixture.
Place the fish on a baking sheet lined with baking paper, cut skin 3-4 times diagonally and insert lemon wedges. Season with salt and pepper, drizzle with olive oil and bake for 35-40 minutes in the oven.
Arrange the finished fish on a plate and serve garnished with fresh herbs.