Pesto cod & chips
Fish and chips are 150 years old in 2010 and what better way to celebrate its birthday by commemorating the original dish with a fresh, new interpretation that’s easy to make at home? We’ve topped cod pieces with pesto and baked it with chunky homemade chips, then served with minted mushy peas!
- Preparation: 15 mins
- Cooking: 35 mins
- Serves: 2
What you need:
- 2-3 medium potatoes e.g. Maris Piper
- 1 tbsp oil
- 2 x 200g cod steaks or other white fish
- 1½ tbsp pesto sauce
- Homemade mushy peas
- 538g can of marrowfat peas
- 2 tbsp of Greek yogurt
- 1 tbsp chopped mint
What you do:
- Preheat the oven to 200oC, Gas mark 6. Cut the peeled potatoes into chips.
- Place in a medium sandwich bag with the oil and shake well to coat. Transfer to a non-stick baking tray. Bake for 20 minutes.
- Meanwhile, place the cod in a small roasting tin and spread over the pesto.
- Place in the oven with the chips and cook for a further 10-15 minutes until golden, turning once.
- Meanwhile to make the mushy peas empty a 538g drained can of marrowfat peas into a pan with 2tbsp Greek yoghurt and 1tbsp chopped mint.
- Bring to the boil, then cook for 5 minutes before serving with the fish and chips.
Handy cook's tip:
- For a quick tip that will save you time, buy a can of mushy peas instead of making your own
- For a different take on mushy peas; blend frozen peas with mint
This page can be found at: http://www.secretsauce.co.uk/fish-seafood/cod-recipes/pesto-cod-and-chips/
National Chip Week 2010
Love Chips will be celebrating National Chip Week 2010 from 15th - 21st of February.
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