Tomato & Pesto Cod with Garlic Roasted Potatoes

This dish is healthy but packed with so much flavour that you'll never even know you're being good to yourself...result!!

I made my own pesto but you could purchase shop bought if you wish, although I would insist on the fresh kind and not out of a jar from the shelf!! There is a huge difference and it would be utter sacrilege to not use the fresh kind for this dish.

This recipe serves 2.

Ingredients:

• 2x 150g boneless and skinless cod fillets
• 2 large vine ripened tomatoes, cut into slices
• 10g fresh basil leaves
• 1 garlic clove, crushed
• 1 tbsp pine nuts
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh parmesan, grated
• 6-8 baby new potatoes (depends on your appetite!)
• Garlic infused olive oil

Preheat the oven to 240C/fan 220C/gas mark 9. Season the cod on both sides with salt and pepper then set aside.

Bring the new potatoes to the boil. Once cooked, drain and then put into an oven proof dish. Pour some garlic infused olive oil and ensure the potatoes are fully coated. Season then bake in the oven for 20 minutes, turning half way through and seasoning again.

Make the pesto. Put the basil, pine nuts, parmesan, garlic and olive oil in a food processor and blend until smooth. Add more parmesan, pine nuts to taste. Once done, season.

Cut out two squares of greasproof paper and foil (around 38cm) and place the greasproof paper on top of the foil, then lightly brush with some olive oil. Arrange the sliced tomatoes on top of the greaseproof paper, slightly off centre, then season lightly. Spread the pesto on top of the tomatoes then rest the cod on top.

Ready to wrap up and bake!

Fold the paper and foil together into parcels, ensuring there are no open gaps. 

Place the parcels in an oven proof dish, then place in the oven and cook for 10 minutes. Carefully open the parcels and place the contents onto a plate, pouring some of the juice on top of the cod and serve with the roasted new potatoes.

Voila, your meal is ready to enjoy!