Fish and potato traybake with pesto

Ingredients

  • 2 tbsp olive oil
  • 4 x 120g cod fillets, skinless and boneless
  • 640g floury potatoes, preferably Maris Piper, peeled and thinly sliced
  • 2 bay leaves
  • freshly ground black pepper
  • 2 garlic cloves, finely chopped
  • 4 tbsp Pesto
  • ½ tsp sea salt flakes

Method

  1. Preheat the oven to 200C/180C Fan/Gas 6.
  2. Mix the potatoes, peppers, bay, garlic, oil, salt and a good pinch of black pepper in a large roasting tin. Cover tightly with kitchen foil and bake for 1 hour.
  3. Meanwhile, to make the pesto, blend the garlic and pine nuts in a food processor. Add the basil and pulse until roughly chopped. With the motor still running, add the oil and blend briefly. Stir in the Parmesan, lemon juice and salt.
  4. Place the cod on top of the vegetables and spread each fillet with a quarter of the pesto. Bake, uncovered, for 15 minutes, or until the fish is cooked through. Serve immediately.

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Notes