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ROAST COD AND VEGETABLES TOPPED WITH FRESH PESTO

Serves 2, Prep time: 40 minutes, Cooking time: 40 minutes.

Ingredients:

2 Cod fillets

300g Maris piper potatoes, cubed  

2 Carrots, cut into strips

1 Courgette, thickly sliced

1 Red romano pepper, thickly Sliced

1 White onion, thickly sliced

1 Red onion, thickly sliced

4 Garlic cloves

1 Red chilli, sliced

1 Lemon, Sliced

5 tbs vegetable oil

Salt and pepper

Pesto:

100g Fresh basil leaves

1 tbs pine nuts

¼ of a Lemon’s zest

100ml Extra virgin olive oil

50g Grated parmesan

Salt

 Method:

  1. Pre-heat the oven to 200 degrees Celsius and place a baking tray with olive oil in it to heat up.

  2. To make the pesto place the basil, pine nuts, lemon zest, parmesan, olive oil and salt to taste in a blender and blend until smooth.

  3. Par-boil the potatoes and carrots until just softened.

  4. Drain and place the potatoes, carrots, romano pepper, onion and garlic cloves into the baking tray. Make sure that the oil is covering all the vegetables and season with salt and pepper.

  5. Roast for 25 minutes. Then add in the courgette and chilli. Place the cod on top of the vegetables and top with the lemon slices and salt.

  6. Roast for 15 minutes or until the fish is white and flaky.

  7. Drizzle the pesto all over the fish and vegetables and serve in the pan.