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

INSTRUCTIONS 

1. Preheat the oven to 200°C/180°C fan
2. Season the cod pieces then toss lightly in cornflour before coating each one in egg
3. Mix the Saclà Sun-dried Tomato Pesto with breadcrumbs and use to coat the fish
4. Lightly oil a baking sheet and lay out the fish fingers
5. Cook in the oven for approx. 15-20 mins. until golden and crispy
6. Transfer to a serving plate and garnish with chopped parsley