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Herby Cod Bake |
Printer friendly copy |
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| Serves 2 |
Prep 10 mins |
Cooking 10 mins |
Easy |
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My rating |
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Ingredients |
4 tbsp natural low-fat yoghurt
2 tbsp sun-dried tomato pesto
2 tbsp chopped fresh parsley
2 cod or haddock fillets, ± 175g each,
skinned
salad and baguette, to serve
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For the red pesto
7g pine nuts
65g semi-dried tomatoes in oil, drained
1 tbsp parsley
32ml olive oil
7g Parmesan |
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Preheat the grill. Mix the
yoghurt, pesto and 1 tbsp of the parsley. Season and pour
over the fish fillets in a shallow ovenproof or
microwavable dish, covering them completely.
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Grill the fish for 10 minutes
without turning, or until the fillets are cooked through
or cook in the oven for 15-20 minutes. Or cover the dish
with cling film and microwave for 3 minutes on High.
Sprinkle the remaining parsley over the dish and serve
with salad and slices of baguette or other bread.
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DAILY
DINNERS 
