The cod can be prepared with the pesto and pepper and kept covered with cling film for up to 2 days on the bottom shelf of the fridge
- 250g baby new potatoes
- 2 x 200g boneless and skinless cod fillets
- 2 teaspoon sun-dried tomato pesto (from a jar or tube – 10g)
- 480g sugar snap peas
- ½ lemon (optional)
- salt (optional) and freshly ground black pepper
- Place the baby potatoes in a saucepan half filled with water (or use a two-tiered steamer if you have one) and add a pinch of salt (optional).
- Bring to the boil and then reduce the heat and simmer gently for 15-20 minutes or until completely tender. Check by piercing a piece with the tip of a sharp knife it should go in with no resistance.
- Preheat the oven to 180C / 350F / gas mark 4. Place the cod fillets in a small baking dish and smear over the sun-dried tomato pesto and season with pepper. Bake for 10-12 minutes or until cooked through and piping hot. To test the cod is cooked, make a small cut with a small sharp knife to see if the flesh has turned from translucent to opaque.
- Meanwhile, put the sugar snap peas into a steamer and season lightly with salt (optional). Cook for the last minute or two before the potatoes are ready until just tender but still with a little crunch.
- Arrange the sun-dried tomato cod on plates with the baby new potatoes and sugar snap peas. Cut the lemon into wedges, if using and use as a garnish to serve.
The cod can be prepared with the pesto and pepper and kept covered with cling film for up to 2 days on the bottom shelf of the fridge. It could also be frozen very successfully for up to 2 weeks. Simply flash freeze on a plate lined with parchment and once frozen transfer to a suitable container.