Pesto-Baked Cod with Potato & Pea Crush
Ingredients
- A knob of butter
- 520 g boneless cod fillets
- 4 tablespoons basil pesto
- 2 tomatoes seeded and chopped
- 700 g 1lb 9oz potatoes, diced
- 200 g 7oz frozen peas
- Finely grated zest and juice of ½ a lemon
Serves 4 | Calories: 481 per serving
Prep Time: 10 mins | Cook Time: 15 mins
Instructions
- Preheat the oven to 200ºC (392ºF).
- Lightly butter a small ovenproof dish and place the cod fillets inside.
- Mix together the pesto and chopped tomatoes, then spoon this mixture on top of the fillets.
- Bake for 15 minutes or until the cod is cooked through.
- While the cod is baking, cook the potatoes in a pan of boiling water for 13-15 minutes.
- Add the frozen peas and cook for an additional 2 minutes or until both are tender.
- Drain and return them to the pan.
- Add a little butter to the pan and lightly crush the potatoes and peas using a masher.
- Stir in the lemon zest and juice, then season the mixture to taste.
- Divide the potato and pea crush between four plates and top with the baked cod and tomato-pesto mixture, spooning over any baking juices.
Notes / Tips / Wine Advice:
Enjoy your delicious pesto-baked cod with potato and pea crush!