ANGELA HARTNETT'S COD PESTO CRUSH RECIPE
Prep: 60 minutes
Cook: 6 minutes
Cook: 6 minutes
Easy
Serves 4
Michelin-starred chef, Angela Hartnett, has prepared a bread-crumbed cod dish using our new Sicilian-Inspired pesto as a baked topping.
The pesto blends classic Sicilian ingredients with an Arabic influence for a sweet, sunny flavour of tomatoes, capers, saffron and raisins.
Discover more about our collaboration with Angela Hartnett.
Ingredients
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4 x 140g Pieces of Cod Fillet, Skin Removed
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4 x Sliced Soft White Bread Broken into Breadcrumbs
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170g Jar of Belazu Sicilian-Inspired Pesto
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1 x Bunch of Basil
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1 x Small Glass of Wine (Optional)
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Belazu Early Harvest Olive Oil
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Method
- Step 1: Preheat the oven to 180°C.
- Step 2: In a food processor, blitz the soft white bread together to form breadcrumbs.
- Step 3: Dry out the breadcrumbs in the preheated oven for 10 minutes.
- Step 4: Once the breadcrumbs are slightly dried, mix with the pesto and basil leaves in a bowl.
- Step 5: Place the mixture between two sheets of parchment paper and roll to ½ cm thickness. This will be your crust.
- Step 6: Allow the crust to chill in the freezer until firm.
- Step 7: Cut the crust to fit each piece of cod.
- Step 8: Remove one piece of the parchment and flip the uncovered piece onto the cod.
- Step 9: In an oven-proof dish, drizzle some olive oil and place the cod, peeling the top layer of parchment off. Pour some wine into the base of the dish to steam while the fish cooks. 10.
- Step 10: Bake for about 6 minutes, until a skewer goes through easily.
- Step 11: Serve with herby potatoes and slaw.
