Baked Cod with Sun-Dried Tomato Pesto Crust

Name: Baked Cod with Sun-Dried Tomato Pesto Crust
Prep time: THMS
Cook time: THMS
Ingredients: 1 tbsp. extra virgin olive oil; 2 cod fillets; Sea salt & black pepper to taste; 3 tbsp. Sacla’ Sun-Dried Tomato Pesto; 75g fresh white breadcrumbs; 1 lemon, zest grated; 3 tbsp. chopped dill herbs, chervil & parsley; Salad leaves; For the dressing:; 1 tbsp. extra virgin olive oil; 1 tbsp. Sacla’ Sun-Dried Tomato Pesto

A super-simple baked cod recipe that uses a topping of breadcrumbs, lemon zest and Sacla' Sun-Dried Tomato Pesto to transform fresh cod fillets into sweetly succulent, herby delights. Serve with a crisp salad and new potatoes.

Cook Time

30 mins

Serves

Ingredients

1 tbsp. extra virgin olive oil
2 cod fillets
Sea salt & black pepper to taste
3 tbsp. Sacla’ Sun-Dried Tomato Pesto
75g fresh white breadcrumbs
1 lemon, zest grated
3 tbsp. chopped dill herbs, chervil & parsley
Salad leaves

For the dressing:

1 tbsp. extra virgin olive oil
1 tbsp. Sacla’ Sun-Dried Tomato Pesto

How to make the recipe

Step 1

Preheat the oven to 200¬∞C/400¬∞F/Gas mark 6 and brush a baking sheet with oil

Step 2

Place the cod on it and season before spreading each piece with a little Sacla‚Äô Pesto

Step 3

Mix the breadcrumbs, lemon zest, herbs and the remaining Sacla‚Äô Pesto in a bowl

Step 4

Pile this mixture onto the fish

Step 5

Bake in the oven for 15 - 20 minutes, or until the fish is cooked

Step 6

Mix the dressing ingredients and drizzle over a selection of herby salad, then simply place the fish on top