Go-lo pesto coated code with roasted tomatoes

Serves 4

Pesto is so delicious, but quite calorific. This recipe uses quality Brace's breadcrumbs in place of pine nuts and less oil to bring the calorie count down. The pesto is more of a moist crumb coating than a sauce and is a delicious addition to the cod and roast tomatoes. Just a simple crisp green salad is all that you need to bring a perfect balance to your meal.

Ingredients

4 x 150-175g fillets of cod, skin-on
2tbsp parsley
A handful of basil
2tbsp olive oil
2 cloves garlic, peeled
Zest of a lemon
2 slices Brace's bread (you will need 4 tbsp breadcrumbs from this)
25g Mature flavoured cheese such as Parmesan, or a good Welsh Farmhouse such as Teifi or Llangloffan.
24 cherry tomatoes on the vine
A little oil for brushing
Salt and pepper

Instructions

Lightly brush a baking tray with oil. Place the cod fillets on the tray skin side down. Place the herbs, olive oil, garlic, zest of lemon, breadcrumbs and seasoning in either a food processor, or in a stick blender pot. Blend to form a paste, then grate the cheese and mix in. Divide the pesto paste between the cod fillets, covering them neatly with a green coat.

Lightly oil another baking sheet or oven dish, place the tomatoes on, and brush with a little oil, season with salt and pepper. Bake both the cod fillets and tomatoes in a preheated oven at gas mark 7/425f/220c for about 10-15 minutes. The cod should be just cooked through, and the tomatoes slightly browned.

Serve each fillet with some of the tomatoes on the vine and a good crisp salad.