Continuing with the theme of a healthy January (ha ha!) I cooked this as an easy mid-week meal. The recipe for the pesto makes twice as much as you need, keep in covered in the fridge and use with pasta for another quick dinner.
This is a tasty and fresh tasting dish. Serve with fresh veg for health, tummy filling meal, or be a bit naughty and serve with Baked Herb & Chilli Chips.
- 2 cod fillets (skinless and boneless)
- 300g cherry tomatoes
- 1 red pepper
- 1tsp caster sugar
- 1tsp salt
- 25g parmesan
- 40g pine nuts
- 1/2 clove of garlic
- Handful of fine breadcrumbs
Heat the oven to 200º.
Slice the tomatoes in half and and put on a baking tray, cut side up. Put a bit of oil onto the red pepper and place on the baking tray. Sprinkle the salt and sugar over the cut tomatoes and pop in the oven for 20mins. Take them out and leave them to cool slightly.
Once cooler, remove the stalk and seeds from the pepper (you can keep the skin on) and put in a blender. Add in the tomatoes, parmesan, pine nuts and garlic. Blend until it is broken down.
Turn the oven to 180º.
Lay the fillets of cod on a baking tray, and put a couple of tablespoons of the red pesto over the top. Spread evenly over the fillets, don’t overload them. Sprinkle on the breadcrumbs to cover the sauce and pop in the oven for 15mins. Pop them under the grill or use a blowtorch to brown the tops if needed.
Voila! An easy mid week fish supper.