Baked Cod with Pesto Crust and Roasted Courgettes

Ingredients

• 50g panko breadcrumbs
• 1 tbsp extra virgin olive oil
• 4 tbsp fresh basil pesto
• 30g Parmesan, finely grated
• 1 lemon, zested
• 4 skinless cod fillets, approx. 150g each
• 3 courgettes, cut into 1cm rounds
• 300g cherry tomatoes, on the vine if possible
• 3 garlic cloves, thinly sliced
• 1 tsp dried oregano
• ½ tsp chilli flakes
• 3 tbsp extra virgin olive oil
• 4 warm flatbreads, to serve
• 1 garlic clove, finely grated, to serve
• 200g natural yoghurt, to serve
• extra virgin olive oil, to drizzle, to serve
• 1 tbsp lemon juice, to serve
• a small handful of fresh basil leaves, to serve
• 1 lemon, cut into wedges, to serve

Method

1. 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 olive oil, then season well with salt and pepper.
2. 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.
3. Meanwhile, mix the panko breadcrumbs, grated Parmesan, lemon zest and olive oil in a small bowl until the crumbs are evenly coated and glistening.
4. Stir the pesto through the breadcrumb mixture until it comes together into a rough, clumping green paste.
5. 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.
6. 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.
7. 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.
8. While the cod bakes, stir together the natural yoghurt, grated garlic and lemon juice in a small bowl, then season to taste.
9. Serve the cod and roasted vegetables straight from the tray with warm flatbreads and the garlic yoghurt spooned alongside.
10. Finish with torn basil leaves, a generous drizzle of extra virgin olive oil and a wedge of lemon for squeezing at the table.