Baked Cod with Pesto Crust and Roasted Courgettes
Each fillet sits crowned in golden, craggy crumb against burst tomatoes and bronzed courgettes, with torn basil and a glossy slick of olive oil catching the light.
Ingredients
Serves 4- 50 gpanko breadcrumbs
- 1 tbspextra virgin olive oil
- 4 tbspfresh basil pesto
- 30 gParmesan, finely grated
- 1lemon, zested
- 4skinless cod fillets, approx. 150g each
- 3courgettes, cut into 1cm rounds
- 300 gcherry tomatoes, on the vine if possible
- 3garlic cloves, thinly sliced
- 1 tspdried oregano
- ½ tspchilli flakes
- 3 tbspextra virgin olive oil
- Fine salt and black pepper
- 4warm flatbreads (optional)
- 1garlic clove, finely grated (optional)
- 200 gnatural yoghurt (optional)
- 1 tbspolive oil (optional)
- 1 tbsplemon juice (optional)
- a small handful of fresh basil leaves (optional)
- 1lemon, cut into wedges (optional)
Method
- Preheat your oven to 220°C / 200°C fan. Toss the courgette rounds and cherry tomatoes on a large baking tray with the sliced garlic, dried oregano, chilli flakes and 3 tbsp olive oil, then season well with salt and pepper.
- Spread everything into a single layer and roast for 20 minutes, until the courgettes are golden at the edges and the tomatoes have started to burst and slump on the vine.
- Meanwhile, mix the panko breadcrumbs, grated Parmesan, lemon zest and remaining 1 tbsp olive oil in a small bowl until the crumbs are evenly coated and glistening.
- Stir the pesto through the breadcrumb mixture until it comes together into a rough, clumping green paste.
- Pat the cod fillets dry with kitchen paper and season well on both sides. Press a generous layer of the pesto crust firmly onto the top of each fillet so it holds its shape.
- Once the vegetables have had their 20 minutes, push them to the edges of the tray and nestle the crusted cod fillets into the centre.
- Return the tray to the oven and bake for a further 10–12 minutes, until the crust is deep golden and the cod flakes easily when pressed at its thickest point.
- If using the optional garlic yoghurt, stir together the yoghurt, grated garlic and lemon juice, then season to taste.
- Serve the cod and roasted vegetables straight from the tray. Add the optional warm flatbreads and garlic yoghurt if using.
- Add any of the optional basil, extra virgin olive oil and lemon wedges if using.
Per serving
- kcal
- 436
- protein
- 32.9g
- fibre
- 4.6g
- carbs
- 22.2g
- fat
- 24.5g
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