Home-Made Cod ‘Fish Fingers’ with Sun-Dried Tomato Pesto


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


  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 Sacla’ Sun-dried Tomato Pesto with breadcrumbs and use to coat the fish
  4. Lightly oil a baking sheet and lay out the fish fingers. Cook in the oven for approx. 15-20 mins. until golden and crispy
  5. Transfer to a serving plate and garnish with chopped parsley.
Serves: 4Cooking time: Share recipeReview this recipe


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