Pesto Cod & Roasted Peppers
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Total: 1 hr 15 mins
Flaky cod fillets topped with basil pesto and crunchy breadcrumbs, served with nutty slices of roasted new potato, sweet strips of red pepper and a zingy drizzle of lemon and basil dressing.
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545 kcal
(per portion)
Ingredients you'll need
  • 1 kg new potatoes
  • 2 red onions
  • 2 red peppers
  • 2 garlic cloves
  • 1 lemon
  • 250g cherry vine tomatoes
  • 4 cod fillets
  • 60g basil tofu pesto
  • ½ x 50g breadcrumbs
  • A handful of basil, leaves only
From your kitchen
  • 3 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • 1 large or 2 medium roasting tins
Step by step this way
  • 1.

    Preheat your oven to 200°C/Fan 180°C/Gas 6. Cut your potatoes into1 cm thick slices. Peel and thickly slice the red onion. Halve the peppers and scoop out the seeds and white membrane. Cut each half into 3 pieces.Place the veg on to your largest baking tray (or 2 medium ones). The potatoes should be no more than 2 slices deep. Pour over 2 tbsp olive oil with a generous pinch of salt and pepper and toss together. Drop on the garlic cloves. Slide the tray into the oven to roast for 30 mins.

  • 2.

    Whilst the potatoes are roasting, cut the lemon into 8 wedges.

  • 3.

    After 30 mins, remove the tray from the oven. Pluck out the garlic cloves and set to one side. Turn the potatoes over carefully. Place the lemon wedges and cherry tomatoes on top. Slide back into the oven for 15 mins.

  • 4.

    Place the cod fillets on a plate. Spoon the pesto onto the cod fillets, smoothing it on with the back of a spoon. Press on the breadcrumbs.

  • 5.

    When the veg has cooked for a total of 45 mins, remove the tray from the oven and remove 4 of the lemon wedges. Place the pesto topped cod fillets on top of the veg and slide back into the oven for 15 mins.

  • 6.

    Squeeze the roasted garlic cloves from their papery skins into a bowl. Squeeze in the juice from the roasted lemon wedges. Pour in 1 tbsp olive oil with a pinch of salt and pepper and whisk well.

  • 7.

    Remove the tray from the oven. Check the fish is cooked by pressing a fillet lightly with the back of a fork. It should flake easily and be opaque. If not, slide the tray back into the oven to cook a little longer.

  • 8.

    Serve the roasted veg with the pesto topped cod and drizzle over the roasted garlic and lemon dressing, Tear over the basil leaves to serve.

  • Tip

    2 TRAYS

  • Tip

    Eat me, keep me
    This tin roast is best eaten on the day it's made. If you do have leftovers, store them in an airtight tub in the fridge for 1-2 days. Chop up the leftover fish then add it to a frying pan with the veg and fry for 3-4 mins to warm and brown, then pour in beaten egg to cover. Cook till set underneath, then transfer to a grill and cook till set - this frittata is a great way of reusing leftovers and is delicious served in wedges with salad.

  • Tip

    Breadcrumb leftover

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