6 Pieces of fillets cod (any white fish will suit this recipe)
For the pesto:
225g (8oz) parsley
25g (1oz) coriander
2 large cloves of garlic, skinned and chopped
Half a tsp dried chilli flakes
300ml (half pint) Olive oil
Grates Rind of 2 lemons
2 tbsp lemon juice
To make the pesto, mix the parsley, coriander, garlic, chilli, salt and pepper in a food processor. Gradually add the olive oil in a steady trickle. Lastly add the lemon rinds and juice.
Place the contents into a bowl, cover and store in the fridge. Stir to mix in the olive oil if needed.
Place the Cod into an oven proof dish, spread the pesto over each of the fillets. If preparing in advance then cover the dish with cling film (remember to remove before baking!) and store until needed, allowing half an hour in room temperature before cooking.
Bake in a moderate oven, 180C/ 350F/ Gas mark 4, for 25 – 30 minutes. Test by forking apart the fattest end into flakes, if undercooked return for another 5- 10 minutes.