Thursday 23 November 2017

Roast Pesto Cod with Chorizo and Tomatoes

Dorcas Barry

This is a quick and easy family dish. The cod can be easily replaced with any white chunky fish and you can choose any selection of tomatoes.

My favourite is a mix of cherry or vine tomatoes whole, mixed with some plum tomatoes cut into quarters.

The chorizo is used as a background flavouring.

Try to get it without preservatives or additives.

To make this dish even more convenient, you could also use good-quality frozen cod fillets. In this case, the cooking time would need to be extended by 10 minutes approximately.

Serves four.

you will need

400g tomatoes, mixed varieties

1 red onion, cut into chunks

1in chorizo, approximately, cut into small pieces

3 tbsps olive oil

1 tsp good-quality pesto

4 cod fillets

Sea salt and pepper

Fresh basil, to serve


Pre-heat the oven to 180°C/350°F/Gas Mark 4. Place tomatoes, onion and chorizo into an ovenproof dish. In a small bowl or jug, mix the olive oil with the pesto and then pour over the tomato and onion.

Stir well to evenly coat the vegetables with the oil mixture.

Season and place into the oven to roast for 30-35 minutes.

Remove the dish from the oven and gently place the cod fillets in between the tomatoes in the dish. Spoon some of the juices in the pan over the cod and return to the oven for 20 minutes approximately, or until the cod is cooked through.

Sprinkle with fresh basil and serve immediately.

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