Recipe Instructions:
Ingredients
640g/1lb 7oz floury potatoes, preferably Maris Piper, peeled and thinly sliced
2 red peppers, sliced
2 bay leaves
2 garlic cloves, finely chopped
2 tbsp olive oil
½ tsp sea salt flakes
4 x 120g/4oz cod fillets, skinless and boneless
freshly ground black pepper
For the pesto
½ garlic clove
25g/1oz pine nuts
50g/1¾oz fresh basil leaves
5 tbsp olive oil
25g/1oz Parmesan, finely grated
1 tbsp lemon juice
½ tsp sea salt flakes
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Mix the potatoes, peppers, bay, garlic, oil, salt and a good pinch of black pepper in a large roasting tin. Cover tightly with kitchen foil and bake for 1 hour.
Meanwhile, to make the pesto, blend the garlic and pine nuts in a food processor. Add the basil and pulse until roughly chopped. With the motor still running, add the oil and blend briefly. Stir in the Parmesan, lemon juice and salt.
Place the cod on top of the vegetables and spread each fillet with a quarter of the pesto. Bake, uncovered, for 15 minutes, or until the fish is cooked through. Serve immediately.
