Crispy Pesto Baked Cod

cook 20 mins
Tags: Quick eats
  • 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
  • new potatoes
  • peas
  • 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.
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