roast cod fillets with pesto & roasted tomatoes
80g, 4 tbsp Dress Italian Basil Pesto
4 cod fillets (or any other firm white fish) of approx 110g/4oz
250g, 9 oz, 11/2 cups cherry tomatoes, cut in half
2 cloves of garlic finely chopped
60 ml, 4 tbsp, 2fl oz extra virgin olive oil
salt and black pepper
Preheat the oven to 220LC, 425LF, Gas mark 7.
Place the halved cherry tomatoes on a baking tray and season with salt, pepper, chopped garlic and drizzle with 2 tbsp of extra virgin olive oil. Bake for at least 30 minutes until soft and slightly blackened.
Place the cod fillets in another baking dish and season with salt and black pepper. Drizzle with the remaining extra virgin olive oil and bake for 12 minutes.
Serve the fish with the roasted tomatoes and a spoonful of Dress Italian Basil Pesto.
Coda: The roasted cherry tomatoes are also good served with grilled fish or lamb chops.
