Pesto to the res­cue

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Serves: 4

Prep time: 10 mins Cook time: 30 mins

•● 1 tbsp olive oil

•● 1 onion, thinly sliced

•● Salt and black pep­per

•● 2 cloves gar­lic, finely chopped

•● Large hand­ful of cherry toma­toes, halved

•● 200g new pota­toes, halved

•● 350ml veg­etable stock

•● 4 cod fil­lets

•● 1 jar Sa­cla’ Black Olive Pesto

•● 2 pre­served lemons, skin only, rinsed and finely chopped

•● Hand­ful of fresh co­rian­der leaves, chopped

•● Bul­gur wheat to serve 1 Heat the oil in a large, deep fry­ing pan. Add the onion, sea­son well and cook for 2-3 min­utes un­til translu­cent. Add the gar­lic and toma­toes. Stir and cook for a cou­ple of min­utes un­til they be­gin to soften. 2

Stir in the pota­toes and add the stock. Bring to the boil then re­duce to a sim­mer and cover. Cook for 15 min­utes un­til the pota­toes are al­most ten­der. 3

Coat each fish fil­let with Black Olive Pesto and add to the pan with the lemons. Cover and sim­mer for 5-6 min­utes un­til the fish is cooked through.

4

Scat­ter over the co­rian­der and serve with bul­gur wheat.

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