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Cod with a cheese and pesto crust

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Cod with a cheese and pesto crust

1 of your 2 a week fish portions, great for using up leftover pesto and at only £1.05 per serving

Preparation time:
5 minutes
Cooking time:
8 minutes to 10 minutes
Total time:
13 minutes to 15 minutes 15 minutes
Serves:
 2

Ingredients

  • 2 tbsp pesto (see Cook's tips)
  • 25g Cooks' Ingredients Breadcrumbs
  • 4 tbsp grated Parmigiano Reggiano
  • 2 x 150g fillets Icelandic cod

Method

  1. Preheat the oven to 200ºC, gas mark 6. Mix together the pesto, breadcrumbs and Parmigiano Reggiano.
  2. Place the cod fillets on a baking tray and press the pesto mixture on top of each cod fillet. Bake in the oven for 15 minutes, or until the cod is cooked through and the topping is crisp and golden. Serve with roasted peppers and a mild, green salad.

Cook's tips

Use any type of pesto for this dish; it works with all. The topping can be used on any firm white fish or with chicken fillets.

Drinks recommendation

The firm texture of this fish combined with the
Italian flavours of pesto and Parmigiano Reggiano
suit a fresh and lightly aromatic white such as the medal-winning Araldica La Luciana 2008 Gavi,
Piedmont, Italy.

Comments and images

Average user rating 4 stars out of 5

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Anagram 03 May 2010 10:08

I reduced the amount of pesto to half and cooked the cod for about 10 minutes which was perfect as I like to taste the cod. Cooking times stated were confusing as not consistent.

Alan Miller

Alan Miller 31 October 2009 06:52

In the instructions it says cooking time 8 to 10 mins yet in the method it says bake for 15 mins?

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4 stars out of 5

Average user rating Based on 28 ratings

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Nutritional Info

Typical values per serving:
Energy 428.0kcal
Sugars 0.9g
Fat 22.4g
Saturated Fat 11.1g
Salt 1.3g

Click here for more information about health and nutrition


This recipe was first published on Waitrose.com in October 2009