Gino’s Fillet of Cod with a Spicy Red Pesto
Per serving: 272 cal’s / 10.1g fat / 1.2g saturates / 6.5g sugars / 1.9g salt
1 x 400g tin chopped tomatoes
1 tablespoon extra virgin olive oil
1 garlic clove
180g sun-dried tomatoes in oil, drained
1 medium-hot red chilli, deseeded
4 cod fillets, about 180g each
2 tablespoons chopped flat-leaf parsley
Preheat oven to 190°C, 375°F, gas mark 5
Place all the ingredients except the cod and parsley in a food processor and blitz until you create a smooth creamy texture pesto. Taste and ass a little salt if required.
Spoon the spicy red pesto on the top of each cod fillet (skin-side down if the cod comes with the skin). Place the fillets on a baking tray and cook in the middle of the oven for 16 minutes.
Remove the tray form the oven and leave to rest to 1 minute.
Serve each fillet or cod sprinkled with the parsley.
Try it over chicken too!