Brilliant recipe which you can have all year round.
Cooking Time: 15 – 30 mins
Serves: 4
INGREDIENTS
1 tbsp of extra virgin olive oil
sea salt and freshly ground black pepper
450g of cod fillet, skinned and cut into 4 pieces
4 tbsp of Organic Tomato Pesto (we used Italian Pesto from brand Sacla’)
75g of fresh white breadcrumbs
finely grated lemon zest*
3 tbsp of mixed chopped herbs (dill, chervil & parsley)
salad leaves to serve
FOR THE DRESSING:
4 tbsp of extra virgin olive oil
1 tbsp of Sacla’ Organic Tomato Pesto
INSTRUCTIONS
Preheat the oven to 200°C/400°F/Gas Mark 6.
Your first job is to brush a baking sheet with the oil. Place the cod on it and season before spreading each piece with a little Sacla’ Organic Tomato Pesto.
Now mix the breadcrumbs, lemon zest, herbs and the remaining Sacla’ Organic Tomato Pesto in a bowl and pile this delicious mixture on top of each piece of fish.
Bake in the oven for fifteen to twenty minutes, or until the fish is just cooked.
Mix the dressing ingredients and drizzle over a selection of herby salad leaves arranged artfully on your best plates. Then simply place the fish on top.
* Hint: Wherever possible buy unwaxed lemons for dishes where you’re using the zest. Most lemons are coated with a wax to make them shiny, but it can spoil the citrusy flavour.
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