Friday, 31 March 2017


An alternative (and healthier option) to your usual Friday night Fish and Chips, and great to cook in our Crafond extra small roaster which you can get side by side in the oven *currently on offer at £9.99 each, while stock last – factory seconds*
Pesto-crusted cod with garlic roast potatoes 

Ingredients
·         1kg maris piper potatoes, cut into 2cm chunks
·         2 tbsp olive oil
·         2 fresh rosemary sprigs, leaves roughly chopped
·         3 garlic cloves, finely chopped
For the pesto-crusted cod
·         4 cod fillets
·         75g pesto
·         100g fresh breadcrumbs


Method

1.     Heat the oven to 220°C/200°C fan/gas 7. Spread out the potatoes in a large roasting tin, drizzle with the oil and mix to coat, then roast for 20 minutes. 
2.     Meanwhile, combine the pesto, breadcrumbs and lemon zest in a small bowl with a pinch of salt and pepper. Put the cod fillets in a small roasting tray, skin-side down, then spread a quarter of the pesto mixture over each one. 
3.     After the potatoes have been roasting for 20 minutes, remove them from the oven and turn down the temperature to 200°C/180°C fan/gas 6. Sprinkle the rosemary and some salt and pepper over the potatoes, then return them to the oven and put the cod on the rack below. Cook for 10 minutes. 
4.     Stir the garlic into the potatoes, then roast everything for another 7 minutes or until the cod is cooked and the potatoes are crisp. Serve with tender stem broccoli, if you like.

--Recipe taken from Delicious Magazine--





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