Strawberry & white balsamic ice cream
This refreshing summer dessert is milky, subtle and slightly tangy. Use the plumpest, most perfectly-ripe strawberries you can find for the best flavour
Pesto-crusted cod with puy lentils
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 2
Skip to ingredients
Ingredients
- large pack basil, leaves only
- 4 garlic cloves, 2 whole, 2 crushed
- 25g pine nuts
- 1 lemon
- 50ml olive oil
- 2 cod fillets
- 2 red chillies, finely chopped
- 2 large tomatoes, roughly chopped
- 250g ready-to-eat puy lentils
Method
- STEP 1
First, make the pesto. In a food processor, pulse the basil, whole garlic cloves, pine nuts, the juice of half the lemon and some seasoning, gradually adding most of the oil. Taste and adjust the seasoning.
- STEP 2
Heat oven to 180C/160C fan/ gas 4 and line a roasting tin with foil. Season the cod on both sides and coat each fillet in the pesto. Cook for 8-10 mins until a crust has formed and the cod is cooked through.
- STEP 3
Meanwhile, heat the remaining oil in a small saucepan. Add the crushed garlic and the chillies, and cook for a couple of mins to release the flavour. Add the tomatoes and cook for 1 min more. Tip in the lentils, squeeze over the other half of the lemon, then season. Cook until piping hot and serve with the pesto cod.
