Parmesan Crusted Baked Fish

4 fresh fillets (1/2-pound each will yield four adult servings)
1/2 pound fresh shrimp tails, peeled and de-veined (22-25 count works nicely)
1/2 jar Canyon Foods brand Sun Dried Tomato Pesto (available at HEB Plus Stores)
1/2 cup Panko-style bread crumbs
1/2 cup fresh-grated parmesan cheese
1 tsp dried parsley flakes

Pre-heat oven to 450 degrees.
Coat baking dish generously with non-stick cooking spray.
Salt and pepper each fillet and shrimp tails lightly.
Spread pesto over each fish fillet.
Arrange shrimp around fish.
Top with bread crumbs and parmesan cheese, sprinkle with parsley.
Bake uncovered for 12 to 15 minutes or until fillets flake easily with fork.