This recipe sponsored by: Gino recommends: that this can also be prepared in the morning, ready to be cooked for dinner Buy from nifeislife.com
Serves 4

4 fillets of cod (approx 180g each)
1 x 400 tinned chopped tomatoes
1 tablespoon of extra virgin olive oil
1 clove of garlic (peeled)
2 tablespoons of freshly chopped flat leaves parsley
180g sun dried tomatoes in oil (drained)
1 medium hot red chilli (deseeded)
Salt to taste

Place all the ingredients, except the cod and the parsley, in a food processor and blitz until you create a smooth creamy texture. Check if need a little salt.

Spoon the spicy red pesto on the top of each cod fillet. (Skin side down if the cod comes with the skin)

Place the fillets on a baking tray and cook in the middle of a preheated oven at 190º for 16 minutes.

Take the tray out of the oven and leave to rest for 1 minute.

Once ready, serve each fillet of cod on a serving dish and sprinkle over the parsley.

Accompany with your favourite salad or some boiled brown rice.