Pesto Cod With A Cheese Crust
This is a very simple baked cod dish that will impress. It is packed full of flavour with the basil pesto, tomato and lemony crust. To make it a little more special, flaked crabmeat can be mixed with the breadcrumbs.
2 cod fillets
½ can chopped tomatoes
1 clove garlic, crushed
1/2 teaspoon balsamic vinegar (optional)
2-3 slices bread (white or brown)
25g grated parmesan or cheddar cheese
Zest of ½ lemon
Preheat the oven to 180 degrees Celsius/Gas mark 6.
Make a tomato sauce by blending a ½ can of chopped tomatoes with the garlic, a grind of black pepper and balsamic vinegar (optional).
Grease an ovenproof dish with a little olive oil and place the cod fillets into it.
Add a heaped teaspoon of pesto to each fillet and spread over evenly using the back of a teaspoon.
Add a tablespoon of the tomato sauce to the top of the fillets and spread over the pesto evenly.
Place the bread into a food processor to make breadcrumbs. Place the breadcrumbs into a small bowl and stir in the grated cheese and lemon zest. Season with black pepper.
Pile the breadcrumb topping on top of each fillet and place into the oven
Bake for 20 minutes or until the breadcrumbs have formed a nice golden crust and the fish is cooked through.
Serve with potato wedges, peas and a lemon wedge.