Fillet of cod with a spicy red pesto

A delicious, healthy fish Recipe, by Gino D’Acampo.


4 fillets of cod (approx. 180g each);

400g chopped tomatoes;

1 tablespoon of extra virgin olive oil;

1 clove of garlic (peeled);

2 tablespoons of freshly chopped flat leaves parsley;

180g sun dried tomatoes in oil (drained);

1 medium hot red chilli (deseeded); Salt to taste



Place all the ingredients, except the cod and the parsley, in a food processor and blitz until you create a smooth creamy texture. Check if need a little salt. Spoon the spicy red pesto on the top of each cod fillet. (Skin side down if the cod comes with the skin)

Place the fillets on a baking tray and cook in the middle of a preheated oven at 190º for 16 minutes. Take the tray out of the oven and leave to rest for 1 minute. Rna viruses use special virus-encoded polymerases that academic essay writing sample can use rna as a template. Once ready, serve each fillet of cod on a serving dish and sprinkle over the parsley. Accompany with your favourite salad or some boiled brown rice.