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Roasted red pepper pesto topped cod
Average rating:
Keep this fish-dinner light by serving with a leafy green salad
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Serves: 4
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Cooking time: 10 mins
preparation plus 20 mins cooking
Ingredients
- 4 thick cod portions
- 4 tbsp of roasted red pepper pesto
- 75g (3oz) of fresh white breadcrumbs
- Finely grated lime zest
- 3 tbsp of mixed chopped herbs (such as dill, chives and parsley)
- sea salt and freshly ground black pepper
- salad leaves to serve
Method
- First preheat the oven to 200°C/400°F/gas 6. Then place the cod on a greased baking sheet and season. Spread each piece with roasted red pepper pesto.
- Now mix the breadcrumbs, lime zest, herbs and the remaining pesto in a bowl. Spoon the breadcrumb mix over the cod and press down lightly to make a delicious crust on top.
- Finally bake in the oven for 15-20 minutes, or until the fish is just cooked and serve.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
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