500g red rooster potatoes (or similar) unpeeled cut into 5mm rounds
80ml olive oil
2 cod loins about 160g each
250g cherry tomatoes
Salt & pepper
50g fresh basil leaves
1large clove garlic, crushed
1 tablespoon pine nuts
6 tablespoons of extra Virgin olive oil
25g grated Parmesan cheese
Add the basil leaves, garlic, pine nuts, olive oil to a mini blender with a pinch of salt and blend to a smooth purée. Place in a dish and stir in the Parmesan cheese. Hey presto you have pesto!
Heat up oven to maximum temperature, push fire to back of oven. You want a roasting environment in the oven with a temperature around 200c
Toss the potatoes in the olive oil in a bowl and season with a good pinch of salt and pepper. Place potatoes rounds in a baking tin overlapping each other until you cover the base of the tin. Pour over any remaining olive oil that you have in the bowl. Place in oven and bake for around 12 minutes until they have softened and slightly browned. Make sure you turn the baking tin occasionally to ensure even cooking. Remove from the oven and place cod loins on top of potatoes and sprinkle with coarse sea salt. Return to the oven and bake for around 8 minutes. The fish should be nicely cooked and flake easily with a fork. About 5 to 6 minutes before the fish is cooked, place the cherry tomatoes on a baking sheet, drizzle with olive oil and place in the oven close to the fire so that the skins slightly split and char.
When ready serve fish and potatoes with cherry tomatoes and drizzle with pesto.
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