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Sun-dried Tomato Pesto Cod Bake

This is a really simple one tray dinner which has loads of flavour thanks to the pesto. It really is worth making the pesto fresh - it only takes a couple of minutes and it makes such a difference to the final taste.

Serves 2

35 minutes


8 sun-dried tomatoes

1 garlic clove

3 tbs sunflower seeds

1 red chilli

Handful parsley

8 tbs olive oil

2 fillets of cod (300-320g)

2 large red onions, quartered

200g long stem broccoli

200g cherry or plum tomatoes


Method for Sun-dried Tomato Pesto Cod Bake

Pre-heat the oven to 180 degrees C/355 degrees F.

Start by making the pesto - put the sun dried tomatoes, garlic, sunflower seeds, chilli, parsley and olive oil in a food processor and whizz until smooth. Add salt and pepper to taste.

Put the red onion in a baking tray and drizzle with a little olive oil. Bake in the oven for 20 minutes. After this time, add the cod, broccoli and tomatoes. Spoon the pesto over the cod and bake in the oven for approx.15 minutes, until the cod is tender and flaky.

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