Baked Cod with Pesto & Olive Crust
Cooking time: 20 mins
Preparation time: 10 mins
Serves: 4
Vegetarian: No
Ingredients:
- 4 tbsp Pesto alla Genovese
- 2 tbsp Lemon Infused Olive Oil
- 100g Mi-Cuit Tomatoes
- 4 pieces cod loin (225g)
- 1 clove garlic, peeled and thinly sliced
- 50g black olives, roughly chopped
- Basil mash and rocket salad to serve (optional)
- Lemon wedges to serve
How to cook it:
- Place the pesto, lemon oil, garlic and black olives into a bowl and mix together
- 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
- Serve on warmed serving plates with lemon wedges, a basil mash drizzled with olive oil and a crisp, lightly dressed rocket salad if desired