Our Favourite Recipes
Baked Cod with Sun-Dried Tomato Pesto Crust
A super-simple baked cod recipe that uses a topping of breadcrumbs, lemon zest and Sacla' Sun-Dried Tomato Pesto to transform fresh cod fillets into sweetly succulent, herby delights. Serve with a crisp salad and new potatoes.
Buon Appetito
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
Method
- Preheat the oven to 200°C/400°F/Gas mark 6 and brush a baking sheet with oil
- Place the cod on it and season before spreading each piece with a little Sacla’ Pesto
- Mix the breadcrumbs, lemon zest, herbs and the remaining Sacla’ Pesto in a bowl
- Pile this mixture onto the fish
- Bake in the oven for 15 - 20 minutes, or until the fish is cooked
- Mix the dressing ingredients and drizzle over a selection of herby salad, then simply place the fish on top
