Baked Fish with Olive Pesto - Rachael Ray's non profit organization, Yum-o!

Ingredients

• 1 cup basil
• 1 cup parsley
• 1 large or 2 small cloves garlic, peeled and grated, or pasted
• 1/2 cup pitted good-quality green olives
• Zest and juice of 1 small lemon, plus 1 lemon cut into wedges
• 3 tablespoons toasted sliced almonds or pine nuts
• 1/3 cup grated Parmigiano Reggiano cheese
• About 1/2 cup extra virgin olive oil (EVOO)
• Salt and pepper
• 1 cup panko breadcrumbs
• 4 6-8-ounce fillets white sustainable fish such as cod, haddock or halibut