If you can see this message you either do not have the Flash plugin installed or you have Javascript disabled. To download the latest version of the Flash Player click here.
A perfect combination of flavours add a truly delicious experience to this cod dish.
Ingredients: *4 tbsp Pesto alla Genovese
*2 Tbsp Lemon Infused Olive Oil
*100g box Mi-cuit Tomatoes
4 (225g) pieces cod loin
1 clove garlic, peeled and thinly sliced
50g/2oz black olives, roughly chopped
Basil mash and rocket salad to serve (optional)
Lemon wedges to serve
HOW TO COOK IT
1. Place the pesto, lemon oil, garlic and black olives into a bowl and mix together.
2. Preheat the oven to 200C/Fan 180C/Gas Mark 6. Place the cod loin pieces into a lightly oiled roasting tin and spread each with the pesto and olive paste. Bake in the preheated oven for 20 minutes scattering over the tomatoes for the final 5 minutes of cooking.
3. Serve on warmed serving plates with lemon wedges, a basil mash drizzled with olive oil and a crisp, lightly dressed rocket salad if desired.
