appetite magazine
Wild garlic pesto roast cod
 
 
Serves: 4
Ingredients
  • 4 cod fillets, skin on
  • melted butter
  • black pepper
  • wild garlic pesto:
  • 100g wild garlic leaves
  • 50g parmesan
  • 50g pine nuts, toasted
  • 80ml olive oil
  • juice of ½ lemon
  • salt and pepper
Method
  1. Preheat the oven to 230C/Gas 8.
  2. To make the pesto, blitz all the ingredients in a blender, adding further lemon to taste if needs be or oil for consistency. Set aside.
  3. Place the cod fillets skin side down on a greased baking tray, top each with a layer of pesto about 2cms deep (you can store the rest of the pesto in a sterilised jar in the fridge for a couple of weeks and use as normal basil pesto, stirred through pasta etc).
  4. Place the baking tray in the oven and roast for 15 mins.
  5. Serve with buttered new potatoes and wilted spinach.
Recipe by appetite magazine at https://www.appetitemag.co.uk/wild-garlic-pesto-roast-cod/