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|Cod Fillet - Our Cod is normally sourced from the English / Scottish waters from day boats ensuring the fish is at its freshest. Generally large 1-2lb fillets and can be supplied skinless and with the pin bone removed if required. |
Aubergine pesto cod
Preparation Time: 3 minutes
Cooking Time: 7 minutes
skinless cod fillets
2 tbsp ready made aubergine pesto
juice of ½ lime
Preheat the oven to 200C, 400F, Gas Mark 6.
Spread the aubergine pesto over the cod fillets.
Place the fish onto a baking sheet. Bake the fish in the oven for 6-7 minutes or until the fish looses its translucency.
Serve with warm potatoes and asparagus tosses in a lemon dressing.