Wild garlic pesto roast cod

Wild garlic pesto roast cod
Serves: 4
  • 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
  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.


Sign up to our news
You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us.