Fillet of Cod with Spicy Red Pesto

About This Recipe

Are you looking for a delicious recipe with a difference? If you are, you’ve found it! Here’s my fillet of cod with spicy red pesto for you to enjoy.

If you need to make dinner in under four minutes, this is the recipe for you. It is so easy, you really won’t believe it. Once you have blended the ingredients together, that’s pretty much job done – it smells amazing too. You coat the fish and there you have it – ready to be cooked. You can cook it there and then or even prepare in the morning and cook.

TwitterFacebook

4

Serves

8

Ingredients

Fish Recipes, Healthy Recipes

Type

Ingredients

  • 1 x 400g Tin Chopped Tomatoes
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Clove Garlic
  • 180g Sun-Dried Tomatoes In Oil, Drained
  • 1 Medium-Hot Red Chilli, Deseeded
  • To Taste Salt
  • 4 Cod Fillets, About 180g Each
  • 2 Tablespoons Flat-Leaf Parsley, Freshly Chopped

Weight Converter

Found in This Book

Feast your eyes on the finest fillet of cod with spicy red pesto! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Preheat the oven to 190ºC/375ºF/gas mark 5.
  2. Place all the ingredients except the salt, cod and the parsley in a food processor and blitz until you create a smooth creamy texture. Taste and add a little salt if required.
  3. 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 the preheated oven for 16 minutes.
  4. Remove the tray from the oven and leave to rest for 1 minute.
  5. Serve each fillet of cod sprinkled with the parsley.

Once you’re done, simply sit back and enjoy your fillet of cod with spicy red pesto and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Pasta Shells and Beans with Squid and Chorizo

View Recipe

Next Recipe

Pork Loin with White Wine and Sage Pesto

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Linguine con acciughe, peperoncino e aglioLinguine with Anchovies, Chilli & Garlic

In Italy this would traditionally have been served as an inexpensive dish to feed a crowd. It's still a great standby recipe, using ingredients that can mostly be found in store cupboards but which together create something that has great flavours and textures. The gentle kick from the chilli and crunch from freshly toasted breadcrumbs really makes my mouth water! All it needs as an accompaniment is...

4

Serves

8

Ingredients
View Recipe

Pizza con zucca voilina, cipolla rossa, cavolo nero, Dolcelatte e nociButternut Squash, Red Onion, Cavolo Nero & Dolcelatte Pizza With Walnuts

I wanted to try something different from a traditional pizza topping and I’m glad I did, as this pizza is delicious. The sweetness of the butternut squash works perfectly with the earthy cavolo nero, and the walnuts give added texture. When making this pizza for my vegan friends, I use a little tomato pizza sauce on the base and pile on all the other toppings minus the Dolcelatte. Serve with a green...

4

Serves

13

Ingredients

Butternut squash

Main Ingredient
View Recipe

Coniglio alla cacciatoreRabbit in white wine, rosemary, olive and tomato sauce

Many people might be nervous about cooking rabbit, but actually, if you get your butcher to cut the meat into pieces, it’s just like handling any other meat. The flavour of rabbit does give you a fantastic alternative to the traditional meat options. Northern Italians are huge fans of rabbit and in the past would have used wild animals, but nowadays most rabbits eaten in Italy are farmed...

6

Serves

12

Ingredients

Rabbit

Main Ingredient
View Recipe

Spiedini di AgnelloSkewered Marinated Lamb with Rosemary & Mint

Often people have this misconception that you can only make meat skewers in the summer and cooked on a BBQ – this is not the case.  Make sure once the skewers are ready to be cooked that your griddle pan is very very hot to enable the meat not to get stuck to the pan.  Use sirloin steak if you prefer and if you don’t like mushrooms substitute it with shallot onions.

2

Serves

8

Ingredients

Lamb

Main Ingredient
View Recipe

Torta di Pane al CioccolatoChocolate and Rum Bread & Butter Pudding

To tell you the truth I am such a big fan of bread and butter pudding that I had to create my own version of this great dish. The rum with the chocolate is absolutely divine and with a pinch of cinnamon, it's a marriage made in heaven. My only tip for this recipe is to make sure that it rests into the fridge for at least six hours before cooking – this will give you a fantastic soufflé effect when...

6

Serves

9

Ingredients

Chocolate

Main Ingredient
View Recipe

Pollo MargheritaChicken Breasts with Cherry Tomatoes, Mozzarella and Basil

I’m from Naples, the city that invented pizza, and I’ve been brought up with them all my life. There is nothing quite like a freshly cooked Margherita pizza. I love the flavour so much that I have copied the ingredients and added them to this chicken recipe to give me that Italian kick I sometimes crave. It is important not to use buffalo mozzarella for this recipe as it is very milky and releases...

4

Serves

7

Ingredients

Cheese

Main Ingredient
View Recipe