Tuscan Style Baked Cod


I recently entered this recipe in this years Cono Sur Food Bloggers competition and I was lucky enough to be shortlisted. The top three in Ireland is decided by public vote which closes on Tuesday October 15th, make sure and vote at: http://bloggercompetition.conosur.com/index.php.

I decided to enter this dish as it is both appealing to our sensory and visual taste-buds. It is a very simple dish to prepare but doesn’t lack in flavour or wow value for the lucky diner who enjoys your creation. Happy cooking and I would really appreciate all of your votes!!

 I made my own nettle pesto from wild, foraged nettles from the fields but it can also be purchased. In Ireland one of the best suppliers is Wild About. If making your own, ensure you pick young nettles that look much smaller and a lighter green than the bigger, older ones. Also make sure to wear gloves or wrap your hand in a plastic bag to prevent those nasty nettle stings and I promise the pesto doesn’t sting you!!

Nettle Pesto:

  • 25g freshly picked nettle tops
  • 2 cloves garlic
  • 25g ground almonds
  • 25g parmesan
  • 10 tbsp olive oil
  • freshly ground pepper
  1. De-stalk the nettle tops and lightly rinse. 
  2. Strain the nettles and squeeze any excess water off.
  3. Add the garlic, ground almonds and 3 tbsp olive oil to a food processor and gently pulse until they form a paste. 
  4. Continue to pulse, whilst adding the nettles, parmesan and 1 tbsp at a time of the oil until it all combines into a pesto. 
  5. Season with the pepper and transfer to a sterilised glass jar (simply rinse with water and place in a hot oven to dry).
  6. Keeps fresh in the fridge for at least 4 weeks.

Baked Cod:

  • 1 cod fillet
  • 3 cherry tomatoes, thinly sliced
  • 2 tsp nettle pesto
  1. Pre-heat an oven to 180°C.
  2. Line a baking tray or oven-proof dish with tin-foil.
  3. Place the cod skin side down onto the tin-foil. Spoon over the pesto to evenly cover the fish. Layer the tomatoes slices on top and simply place in the oven for 20 mins.  
  4. Serve on a bed of roasted sweet potatoes and steamed kale or spinach and courgette.

2 thoughts on “Tuscan Style Baked Cod

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