Recipe - Roasted Cod On Wilted Rocket Coriander And Lime Pesto

2 4 ounce cod fillets with the
skin on; (4 to 6)
2 ounce Rocket leaves
100 ml Olive oil
40 g Pine nuts; lightly toasted
1 Green chilli
1 teaspoon Minced ginger
2 Cloves garlic; minced
50 g Basil leaves
10 g Mint leaves
50 g Coriander leaves
1 teaspoon Light brown sugar
Finely grated zest and juice
of 2 limes

Pesto: Blend the oil, nuts, ginger and garlic in a food processor for 1
minute.

Add the herbs and blend to a smooth paste.

Add sugar, zest and juice of limes and continue to blend until herbs are
finely minced. Place into a container, cover with a little oil and store in
the fridge.

Heat some oil in a non stick pan. Season the cod and place skin side down
in the pan and cook for 34 minutes until skin becomes crisp, turn over and
finish cooking for about 2 minutes. Allow to rest.

Add rocket to the pan and toss gently until wilted, season with salt and
pepper.

Spoon the rocket into the centre of your plate, place the cod on top and
spoon a nice mount of pesto on top. Drizzle some of the oil from the pesto
around the sides.

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