Baked cod with baby potatoes and green beans

• Hand blender
• Large jug
• Saucepan
• Small pot
• Small non-stick frying pan
• Small roast tray x 2
• Large bowl
• Small bowl
• Sieve

• 4 fillets of Atlantic cod
• 4 tbsp of rapeseed oil
• Freshly ground black pepper
• Salt

For the basil pesto

• 1 bunch of fresh basil
• 80ml olive oil
• 30g pine nuts
• 10g grated parmesan cheese
• 2 garlic cloves
• 1 tbsp of lemon juice
• Freshly ground black pepper
• Salt

For the vegetables

• 150g green beans
• 5 baby potatoes, cut in half
• 24 cherry tomatoes, washed
• 3 tbsp of olive oil
• Freshly ground black pepper
• Salt

1. To make basil pesto place a small non-stick frying pan over medium heat, tip in the pine nuts and toast until very lightly golden. Set aside to cool for few minutes. Transfer all the ingredients into a large jug and using hand blender blitz until smooth. Season with salt and freshly ground black pepper. Transfer into a small bowl, wrap in cling film and pop into the fridge till needed.
2. Preheat the oven to 160˚C/Gas mark 3.
3. Halves potatoes place on a small roasting tray. Add salt, freshly ground black pepper, rapeseed oil and toss well. Put them in the oven for 30 minutes.
4. Rub all Atlantic cod fillets with rapeseed oil pop them together with cherry tomatoes into a roast tray and sprinkle with salt and freshly ground black pepper. Place them in the oven for 15 minutes or until the fish starts to flake easily.
5. Meanwhile, trim the green beans and bring a saucepan of salted water to the boil. Add the green beans and cook for 3-4 minutes or until bright green and tender.
6. Place in a large bowl roast baby potatoes with green beans and add basil pesto. Toss until well combined.
7. Divide pesto-dressed vegetables among the warm plates. Arrange a fillet of baked cod skin-side down on each one to serve. On the side of plate place cherry tomatoes and enjoy!

Categories:
Fish and Seafood Gluten-Free Hassle-Free

Seasons:
Spring Sumer