PESTO BAKED COD WITH POTATO AND PEA CRUSH

My health and brain power must be improving with all this fish I have been cooking recently. Arabella is already bored of it but to be honest if she had her way, she would just eat goats cheese for every meal! 

This is a recipe card from Waitrose and it took about 25 minutes in total so perfect for a mid week supper.

Ingredients for 2 people:

Knob of butter
Skinless and boneless cod fillets (about 260g)
2 tbsp of pesto
1 large tomato, chopped
350g potatoes, peeled and diced
150g frozen peas
Finely grated zest and juice of 1/4 lemon

Preheat the oven to 200 C / gas mark 6.

Start by mixing together the pesto and tomato in a bowl and then lightly butter an ovenproof dish. Place the cod inside and then top with tomato and pesto mixture. Cook the fish in the oven for 15-20 minutes - I did 20 as I wanted to make sure it was cooked properly all the way through!

Meanwhile cook the potatoes in a large pan of boiling water for 15 minutes and then add the frozen peas for the last 3 minutes.

Drain and then add back to the pan with a knob of butter. Next lightly crush the potatoes and peas using a masher. Stir in some lemon juice and zest and season to taste.

Once the fish is ready, divide the potato mixture between two plates and top with the cod and tomato pesto mixture.

This was a much more successful meal than expected - Arabella adored the mash as did I - I am not really a potato fan but it tasted so much better when mixed with the peas and a dash of lemon. The tomato, pesto and cod was also delicious - very Mediterranean in flavour. The meal also looked very impressive! This is definitely going to become a regular fixture at our dinner table….healthy, tasty, quick and easy….an all round winner.

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