Roasted red pepper pesto topped cod
This tender cod with a crunchy exterior is so full of flavour, you won't need much to accompany it, so keep it light with just a leafy green salad
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4
What you need:
- 4 thick cod portions
- sea salt and freshly ground black pepper
- 4 tbsp of Sacla' Roasted Red Pepper Pesto
- 75g of fresh white breadcrumbs
- Finely grated lime zest
- 3 tbsp of mixed chopped herbs (such as dill, chives and parsley)
- Salad leaves to serve
What you do:
- First preheat the oven to 200°C/400°F/Gas Mark 6.
- Then place the cod on a greased baking sheet and season. Spread each piece with Sacla' 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.
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Sacla
Sacla uses only the finest of fresh ingredients, recreating mainly traditional Italian recipes. Its products include the pesto, cherry tomato, stir through, antipasti and paste ranges, speciality sauces, bread toppings and olive snacks.
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