Preheat oven to 190C and dry the fish on kitchen paper. Brush a non-stick baking tray with a little of the oil and sit the fish fillets on the brushed area.
In a small non-stick frying pan, fry the de-seeded and chopped yellow pepper over medium heat for 10 minutes until softened and slightly tinged gold, then add the peeled, chopped garlic and stir for a minute. Add the tomatoes (no juice), pesto, saffron and paprika and stir for 2 minutes, then stir in the olive slices and chopped parsley, plus seasoning to taste. Cook for a further minute then spoon the mixture onto the tops of the fish fillets. Bake for 12 minutes or until fish is just cooked through and topping is bubbling.
Try serving each portion with 100g Tesco Lighter Choices straight cut oven chips and 80g steamed green beans – adds 196 calories.
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