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
- Preheat the oven to 230C/Gas 8.
- 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.
- 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).
- Place the baking tray in the oven and roast for 15 mins.
- Serve with buttered new potatoes and wilted spinach.
