Home-Made Cod 'Fish Fingers' with Sun-Dried Tomato Pesto
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.
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Cook Time
30 mins
Serves
4
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
- Preheat the oven to 200°C/180°C fan
- Season the cod pieces then toss lightly in cornflour before coating each one in egg
- Mix the Sacla’ Sun-dried Tomato Pesto with breadcrumbs and use to coat the fish
- Lightly oil a baking sheet and lay out the fish fingers
- Cook in the oven for approx. 15-20 mins. until golden and crispy
- Transfer to a serving plate and garnish with chopped parsley
