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Chilli pesto-crumbed cod fillets with parmentier potatoes

Chilli pesto-crumbed cod fillets with parmentier potatoes

Name: Chilli pesto-crumbed cod fillets with parmentier potatoes
Yield: Serves 2
Cuisine: British recipes
Ingredients: 400g Sainsbury’s parmentier potatoes, or similar; 2 sustainably sourced cod loin fillets (about 150g each); 3 tbsp http://www.sacla.co.uk/products/pesto/pesto-jars/no8-fiery-chilli-pesto/Sacla’s Fiery Chilli Pesto, or similar; You’ll also need…; 4 tbsp dried breadcrumbs; Small handful of fresh parsley, finely chopped; 2 tbsp olive oil; 200g tenderstem broccoli, trimmed; Lemon wedges to serve

Easy
March 2013

Easy
March 2013

Test kitchen approved

Serves 2
Takes 5 minutes to make, 45 minutes to cook

This easy chilli and pesto cod dish with potatoes uses short-cut ingredients to make the perfect midweek meal.

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Ingredients

400g Sainsbury’s parmentier potatoes, or similar
2 sustainably sourced cod loin fillets (about 150g each)
3 tbsp Sacla’s Fiery Chilli Pesto, or similar

You’ll also need…

4 tbsp dried breadcrumbs
Small handful of fresh parsley, finely chopped
2 tbsp olive oil
200g tenderstem broccoli, trimmed
Lemon wedges to serve

Method

Preheat the oven to 200°C/fan180°C/gas 6. Spread the potatoes in a baking tray, then cook for 30 minutes, turning occasionally.
Meanwhile, lay the cod loins on a clean work surface, season and spread over the chilli pesto. In a small bowl, mix the breadcrumbs with the parsley, then scatter over the cod.
Remove the potatoes from the oven, then place the cod fillets on top. Drizzle with the oil, return the tray to the oven and cook for a further 10 minutes or until the fish is just flaking but still tender and the potatoes are crispy.
Meanwhile, steam the broccoli for 3-4 minutes. Serve with the lemon wedges.