Fish and Potato with Pesto Traybake

This filling, flavour-packed cod traybake recipe makes an excellent weekend lunch or week-night dinner. You can use any firm white fish in place of the cod – hake, pollack or haddock would all work well.

Serves 4

Difficulty

Easy

Tray Bake Recipe

Preparation Time

Less than 30 minutes

Cooking Time

1 to 2 hours

Calories Per Serving

500

Bob's Kitchen Recipe Card

Ingredients for 4 Servings

640g

Floury potatoes
2

Red peppers, sliced
2

Bay leaves
2

Garlic cloves, finely chopped
2 tbsp

Olive oil
½ tsp

Sea salt flakes
4 x 120g

Cod fillets, skinless and boneless
-

Freshly ground black pepper
For the Pesto
½

Garlic clove
25g

Pine nuts
50g

Fresh basil leaves
5 tbsp

Olive oil
25g

Parmesan, finely grated
1 tbsp

Lemon juice
½ tsp

Sea salt flakes

Approximate Times

Preparation :

Less than 30 minutes
Cooking :

1 to 2 hours

Method

Preheat the oven to 200°C/Fan 180°C/Gas 6.
Mix the potatoes, peppers, bay, garlic, oil, salt and a good pinch of black pepper in a large roasting tin. Cover tightly with kitchen foil and bake for 1 hour.
Meanwhile, to make the pesto, blend the garlic and pine nuts in a food processor. Add the basil and pulse until roughly chopped. With the motor still running, add the oil and blend briefly. Stir in the Parmesan, lemon juice and salt.
Place the cod on top of the vegetables and spread each fillet with a quarter of the pesto. Bake, uncovered, for 15 minutes, or until the fish is cooked through. Serve immediately.

Notes

Save money by buying frozen fish fillets and cooking them from frozen. Many flaky fish are actually better cooked from frozen. Simply rinse under cold water to remove any ice crystals and continue as directed in the recipe. It will just take an extra few minutes to cook. Insert a metal skewer or knife into the thickest part to check it's hot all the way through.