Mediterranean Cod
Ingredients
90g stoned Kalamata olives
20g capers, drained
½ tbsp. lemon zest, plus juice 1 lemon
30g fresh parsley, roughly chopped
30g raw walnuts
25ml extra virgin olive oil
2 fillets cod or other white fish
Your choice of greens (broccoli, tenderstem, green beans etc)
200g cherry tomatoes, halved
Method
1. Preheat the oven to 180°C/350F/Gas Mark 4
2. Blend up the olives, capers, lemon zest and juice, parsley and walnuts.
3. Add the olive oil, pulse and combine.
4. Spread about 1 tbsp of the olive and caper pesto onto each fish fillet.
5. Place the fish in a greased ovenproof dish and bake for 20 minutes
6. Meanwhile prep your greens and put the tomatoes into the oven to roast for the last 10 minutes of cooking. Enjoy!
