Pesto roast cod on bread Recipe

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serves:

4

Skill:

easy

Cost:

not

Total Time:

00:00

Prep:

00:00

Cooking:

00:05
preparation plus 20 mins cooking

Nutrition per portion

RDA
Calories 280 kCal 14%
Fat 8g 11%

Really quick and utterly delicious, make it lighter by using less oil if you fancy.

Ingredients

  • 4 plum tomatoes, sliced
  • 2 courgettes, sliced lengthways
  • 4 x 125g (4 1/2 oz) thick skinless cod fillets
  • 2tbsp green pesto
  • To serve:
  • 4 thick slices of bread
  • 1 garlic clove, cut in half
  • olive oil, for drizzling
  • lemon wedges
  • mixed salad leaves

Method

  • Preheat the oven to 200°C/400°F/gas 6 and lightly oil a large roasting tin.

  • Lay slices of tomato in the tin in four rows, then top with the sliced courgettes. Top each row with a piece

  • of cod, then spread the pesto over the top.

  • Season with plenty of black pepper and roast the cod for 15-20 mins until cooked through, this will depend on how thick the fish is.

  • To serve, toast the bread on both sides and rub with the cut side of the garlic. Drizzle with olive oil and top with the roasted cod, tomatoes and courgettes.

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Serve with lemon wedges and a mixed salad.

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