FOR THE PESTO BUTTER:
4 TBSP Jars of Goodness Genovese Pesto
25g / 1oz butter, softened
FOR THE FISH:
1 x 1.25kg / 2½ lb thick fillet of red snapper, skinned
40g / 1½ oz plain flour, seasoned with salt and pepper
1 large egg, beaten
75g / 3oz fresh white breadcrumbs
Sunflower oil for deep frying