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Ingredientes
- 2 x 4 ounce cod fillets with the skin on, (4 to 6)
- 2 ounce Rocket leaves
- 100 ml Extra virgin olive oil
- 40 gm Pine nuts, lightly toasted
- 1 x Green chilli
- 1 tsp Chopped ginger
- 2 x Cloves garlic, chopped
- 50 gm Basil leaves
- 10 gm Mint leaves
- 50 gm Coriander leaves
- 1 tsp Light brown sugar
- Â Â Finely grated zest and juice of 2 limes
Direcciones
- Pesto: Blend the oil, nuts, ginger and garlic in a food processor for 1 minute.
- Add in the herbs and blend to a smooth paste.
- Add in sugar, zest and juice of limes and continue to blend till herbs are finely chopped. Place into a container, cover with a little oil and store in the fridge.
- Heat some oil in a non stick pan. Season the cod and place skin side down in the pan and cook for 3-4 min till skin becomes crisp, turn over and finish cooking for about 2 min. Allow to rest.
- Add in rocket to the pan and toss gently till wilted, season with salt and pepper.
- Spoon the rocket into the centre of your plate, place the cod on top and spoon a nice mount of pesto on top. Drizzle some of the oil from the pesto around the sides.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 478g | |
| Calories 1393 | |
| Calories from Fat 1074 | 77% |
| Total Fat 123.1g | 154% |
| Saturated Fat 14.94g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 149mg | 6% |
| Potassium 2013mg | 58% |
| Total Carbs 41.02g | 11% |
| Dietary Fiber 23.5g | 78% |
| Sugars 6.07g | 4% |
| Protein 52.96g | 85% |
