Catfish with Orange Ginger Pesto and Almond Crumb

This is a quick and simple way to prepare fish - catfish works well here, but many other fish you may have on hand should work as well - Swai, Tilapia, Sole, Red Snapper, for example. Use whatever pesto you have on hand, or make this wonderful orange-ginger pesto. Either way it will turn out great, and quickly!
4 catfish fillets, cleaned and dried
1/3 cup slivered almonds
4 cloves garlic, peeled
¼ cup Panko bread crumbs
1 tsp dried dill weed
½ cup Orange Ginger Pesto, or any other favorite (thick) pesto

Preheat oven to 400F. Tip almonds and garlic into a small food processor and pulse until a coarse crumb is achieved. Do not over-process. Transfer to a small bowl and toss with the Panko crumbs. Salt and pepper to taste (I like a bit of red pepper flake here as well). The oil from the garlic should bind the crumbs, but if the garlic is a bit dry, add a few drops olive oil to make a crumb that holds well together.

Lay catfish fillets on an oiled baking sheet. Divide pesto among fillets, and evenly spread pesto to cover fillets. Top each fillet with one fourth of the almond crumb topping. Then top each fillet with one quarter the dill, and bake for about 15 minutes. Watch carefully so that the crumb does not burn. Remove when crumb is well browned and fish is just cooked through. Serve with lime wedges.