Preheat oven to 425° Fahrenheit. Line a baking pan with parchment paper.

Use the tip of a paring knife to cut three small, deep slits in the tops of each piece of fish. Season fish with salt, pepper, and Parmesan cheese. Spread a tablespoon of pesto over each piece of fish, working some into each slit, and around the sides of the fish. Arrange tomatoes so they surround each piece of fish. Sprinkle lemon zest over the tops and drizzle fish and tomatoes with olive oil. Bake until opaque in the center, about 8 to 12 minutes. Transfer fish and tomatoes to a serving plate and drizzle any liquid on the parchment paper over the fish.

2 mini quiches contain:

Calories

320

Fat

15g

Saturated Fat

Trans Fat

3g

0g

Cholesterol

60mg

Sodium

290mg

Total Carbohydrate

6g

Dietary Fiber

4g

Sugars

19g

Protein

5g

Vitamin A

21 percent DV

Vitamin C

11 percent DV

Calcium

13 percent DV

Iron

9 percent DV