Home-Made Cod 'Fish Fingers' with Sun-Dried Tomato Pesto

Name: Home-Made Cod 'Fish Fingers' with Sun-Dried Tomato Pesto
Prep time: THMS
Cook time: THMS
Ingredients: 4 cod loins, cut into chunky fingers; Salt & black pepper to taste; Olive oil; 2 tbsp. cornflour; 1 egg, lightly beaten; 1 jar Sacla' Sun-Dried Tomato Pesto; 250g fine breadcrumbs; 1 handful of flat leaf parsley, finely chopped

For anyone who thinks they're are only for kids or sandwiches, this 'posh' fish finger recipe is a must-try. Adding Sacla' Sun-Dried Tomato Pesto to the breadcrumbs creates a sweet golden contrast to the succulent cod.

Cook Time

30 mins

Serves

Ingredients

4 cod loins, cut into chunky fingers
Salt & black pepper to taste
Olive oil
2 tbsp. cornflour
1 egg, lightly beaten
1 jar Sacla' Sun-Dried Tomato Pesto
250g fine breadcrumbs
1 handful of flat leaf parsley, finely chopped

How to make the recipe

Step 1

Preheat the oven to 200¬∞C/180¬∞C fan

Step 2

Season the cod pieces then toss lightly in cornflour before coating each one in egg

Step 3

Mix the Sacla‚Äô Sun-dried Tomato Pesto with breadcrumbs and use to coat the fish

Step 4

Lightly oil a baking sheet and lay out the fish fingers

Step 5

Cook in the oven for approx. 15-20 mins. until golden and crispy

Step 6

Transfer to a serving plate and garnish with chopped parsley