Cod with Pesto Mash, Tomatoes and Basil

This is an easy, healthy dish that makes a lovely light supper or lunch. I was a bit perturbed preparing the slightly green mash but it tastes absolutely delicious and is a splendid alternative to the butter-laden ‘heart-attack’ mash that my family usually enjoys!

Serves 4

What you need…

1 x baking tray, lightly buttered/oiled

300g potatoes, peeled

A good knob of butter

A splosh of milk

4 teaspoons pesto (I use Sacla)

Sea salt and black pepper

4 chunky fillets of cod

4 large tomatoes, halved and then sliced

A few basil leaves, torn

4 teaspoons grated Parmesan cheese

A little paprika

What to do…

Preheat the oven to 220°c / 425°f / gas 7.

Bring the potatoes to the boil in salted water. Cover and simmer for15-20 minutes, until soft. Drain, then mash or whisk, adding the butter, milk, the pesto and some seasoning. Check the texture and taste, then add more butter, milk, pesto or seasoning according to your taste.

Place your cod fillets on the baking tray and season with salt and pepper. Spread a goodly portion of the pesto mash over the top of each fish fillet, piling it quite high. Mix the sliced tomato and basil together, season and arrange on top of the mash. Sprinkle with Parmesan – 1 teaspoon per person should be perfect – and dust with paprika.

Pop in the oven for about 15 minutes or until the fish has turned white. Serve your baked cod with pesto mash, tomatoes and basil immediately – enjoy this lovely, light dish that certainly perks up the rather plain but healthy cod fillet! Goes beautifully with a selection of green veg.

Inspired by…

Mary Berry

How easy…

Very – perfect weekday lunch or supper. Very little mess and dead easy to do.

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