Cod with Pesto - Fiver Feeds

Cod with Pesto

As with most of our white fish dishes, we recommend you buy frozen fillets and then defrost them to help you stick to your budget. This is a great way to use up any leftover pesto you have in the fridge, or just whip up a small batch using our recipe below.

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Cod with Pesto

Prep Time:

30mins

Serving:

Serves 4 People

Cost:

£1.11 per Person

Difficulty:

Easy

  • Ingredients

    400g Frozen Cod Fillets Defrosted
    25g Pine Nuts
    15g Fresh Basil Leaves
    25g Grated Parmesan Cheese
    1 Garlic Clove
    100ml Olive Oil
    Salt and Pepper
    Broad Beans Optional
    Pancetta Optional

How to Cook

1. Heat your oven to 180C/Gas Mark 4.

2a. If using the pancetta, fry it lightly in some oil until it’s cooked through and crispy. If using the broad beans, boil in salted water for a few minutes until tender and leave to cool.

2b. Place all your remaining ingredients apart from the cod in a food processor and blend until you have a paste. If you want more pesto to store in the fridge for another day, just double the quantities, cover the surface of the remaining pesto in oil and store in an air tight container.

3. Arrange 4 large squares of foil, large enough to wrap each cod fillet. Brush the bottom of each one with oil and place the fillets in the centre. Top each one with some pesto and wrap to form parcels that won’t leak (rolling the edges of the foil on the top).

4. Bake for 15 minutes. Carefully remove the fillets from the foil parcels and top with any remaining juices, broad beans and pancetta. Serve with new potatoes and green beans. 



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