21st Jul 2015 - 09:43
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Serves 8
RECIPE ALLERGENS:
DOLMIO CREAMY TOMATO & PESTO – MILK
COD FILLETS – FISH
BREADCRUMBS – WHEAT
Ingredients
- 8 tbsp. Dolmio Creamy Tomato and Pesto Sauce
- 8 Cod fillets
- 150g Breadcrumbs
- 1 Lemon zest
- 5 Sprigs of fresh thyme, just the leaves
- 1 tsp. Dried oregano
- Olive oil to drizzle
- Salt and pepper to season
Preparation method
1. Pre-heat the oven to 200c Gas mark 6
2. Mix the lemon zest and herbs with the breadcrumbs
3. Place the cod on a baking tray
4. Spread a spoonful of sauce over each cod fillet
5. Pat the breadcrumbs on top of the fish and then drizzle with the olive oil
6. Bake in the oven for 10-12mins until golden
7. Serve with hot extra tomato and pesto sauce and potatoes or salad
Recipe courtesy of
Name
Mars Foodservice