23rd Jan 2019
We’ve used cod in this recipe but other fish fillets such as hake or salmon would work equally well. Roasted vine tomatoes and a quick, easy-to-make pesto are all that’s needed to turn a simple fish dish into a sophisticated feast.
Cod, Basil & Tomato Bake with Pesto-ey Grains
Cooking and prep time: 25 minutes
1 x 250g pouch of ready cooked Pesto-ey Italian infused Grains
25g fresh basil, leaves and stalks separated
2 tbsp olive oil
280g cod loin steak, cut into 2 fillets
300g mixed vine tomatoes
leaves from 1 sprig of fresh thyme
salt and black pepper
Preheat the oven to 190°C (170°C fan)/ gas mark 5.
Spread out the pesto grains in an even layer in an ovenproof dish so that they cover the bottom of the dish, reserving 2 tablespoons.
Put the reserved grains into a small blender, add half the basil leaves and all the stalks. Add 4 teaspoons of the olive oil and blend to make a chunky pesto.
Lift the cod steaks into the ovenproof dish, on the top of the grains. Arrange the tomatoes around the fish, leaving them on their vines, as these will add flavour, but cutting any really large tomatoes in half.
Drizzle the remaining olive oil over the fish, sprinkle with the thyme leaves and season with salt and pepper.
Bake in the oven for 20 minutes until the flesh of the cod is just flaking apart. Drizzle the pesto over, garnish with the remaining basil leaves and serve at once.
Extracted from The Pulses & Grains Cookbook by Merchant Gourmet (Quadrille, approx €17).
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