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

Serves 4

 

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!