Roasted cod on wilted rocket, coriander and lime pesto
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 4 oz cod fillets with the skin on; (4 to 6) | |
| 2 | ounces | Rocket leaves |
| 100 | millilitres | Olive oil |
| 40 | grams | Pine nuts; lightly toasted |
| 1 | Green chilli | |
| 1 | teaspoon | Minced ginger |
| 2 | Cloves garlic; minced | |
| 50 | grams | Basil leaves |
| 10 | grams | Mint leaves |
| 50 | grams | Coriander leaves |
| 1 | teaspoon | Light brown sugar |
| Finely grated zest and juice of 2 limes | ||
Directions
Pesto: Blend the oil, nuts, ginger and garlic in a food processor for 1 minute.
Add the herbs and blend to a smooth paste.
Add sugar, zest and juice of limes and continue to blend until herbs are finely minced. Place into a container, cover with a little oil and store in the fridge.
Heat some oil in a non stick pan. Season the cod and place skin side down in the pan and cook for 3-4 minutes until skin becomes crisp, turn over and finish cooking for about 2 minutes. Allow to rest.
Add rocket to the pan and toss gently until wilted, season with salt and pepper.
Spoon the rocket into the centre of your plate, place the cod on top and spoon a nice mount of pesto on top. Drizzle some of the oil from the pesto around the sides.
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Carlton Food Network
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