2 pieces of skinless cod fillet, about 175 g (6 oz) each
4 teaspoons pesto
25 g (1 oz) fresh white breadcrumbs
25 g (1 oz) grated Parmesan cheese
8 cherry tomatoes, halved
8 black olives, pitted
2 tablespoons olive oil
salt and pepper
Place the fish on a baking tray and spread the pesto over the top. Mix together the breadcrumbs and Parmesan in a bowl, then season. Spoon the breadcrumb mixture over the pesto.
Add the tomatoes and olives to the baking tray and drizzle over the oil. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 15 minutes, or until the fish is cooked through. Serve with new potatoes and peas.