INGREDIENTS 

• 1 tbsp. extra virgin olive oil
• 2 cod fillets
• Sea salt & black pepper to taste
• 3 tbsp. Sacla’ Sun-Dried Tomato Pesto
• 75g fresh white breadcrumbs
• 1 lemon, zest grated
• 3 tbsp. chopped dill herbs, chervil & parsley
• Salad leaves

For the dressing:

• 1 tbsp. extra virgin olive oil
• 1 tbsp. Sacla’ Sun-Dried Tomato Pesto

INSTRUCTIONS 

1. Preheat the oven to 200°C/400°F/ and brush a baking sheet with oil
2. Place the cod on it and season before spreading each piece with a little Sacla' Pesto
3. Mix the breadcrumbs, lemon zest, herbs and the remaining Sacla' Pesto in a bowl
4. Pile this mixture onto the fish
5. Bake in the oven for 15 - 20 minutes, or until the fish is cooked
6. Mix the dressing ingredients and drizzle over a selection of herby salad, then simply place the fish on top