Fillet of Cod With Basil Pesto Crust Salsa Verde

Wed, 6 March 2019

Cod Ingredients

200g portion of Cod

2tbs Basil Pesto

2 tbs mayonnaise

2 tbs breadcrumbs

Salsa Verde Ingredients

Chopped parsley, chives and dill

1 shallot finely chopped

70ml rapeseed oil

2 tbs capers

Salt & Pepper

Juice of half a lemon

5 pieces of green asparagus per portion

5 baby salad potatoes per portion

Finely chopped spring onion

2 knobs of butter

Salt & Pepper

Method

1.       Mix the basil pesto, bread crumbs and mayonnaise together to form a paste.

2.       Place this on top of the fillet of cod and bake at 170 °C for 18 minutes

3.       For the Salsa Verde combine all ingredients together in a bowl.

4.       Place the asparagus in a pot of boiling water for 4 minutes.

5.       When the potatoes are cooked mash them with the back of a fork and add some spring onion, salt, pepper and a little butter.

6.       Arrange everything neatly on the plate and serve.