INGREDIENTS
4
white fish filets (about 6 ounces each)
6 tbsp
pine nuts (finely chopped)
4 tbsp
Parmesan cheese (finely grated)
2
large garlic cloves (minced)
2 tsp
pesto (I've used both parsley and basil pestos)
3 tbsp
mayonnaise
lemon wedges (for serving)