Roasted cod and ‘Nduja with home made chips

Ingredients

  • 4 potatoes, peeled and cut into thin chips
  • 2 tbsp olive oil
  • 4 cod loins
  • 1 jar of Sacla' 'Nduja Pesto
  • Fresh thyme leaves, to garnish

Method

  1. Preheat the oven to gas mark 6/200°C. Dry the potato chips in a clean tea towel and add them to a roasting tin. Using your hands, coat them with half of the oil and season with sea salt. Put them in the oven and cook for about 20 mins until golden.
  2. Meanwhile, line a roasting tin with parchment paper. Drizzle over with a little oil and add the cod pieces.
  3. Spread the 'Nduja Pesto over the cod and drizzle with the remaining oil and season. Turn the oven down to gas mark 5/190°C (it’s okay if the chips are still in) and cook the cod for 15-20 mins or until the flesh is opaque and cooked through.
  4. Serve all together and garnish with fresh thyme leaves.
Serves: 4Cooking time: Share recipeReview this recipe

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