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Ingredients
1 potato, peeled and chopped
3 tbsp olive oil
3
tomatoes, halved
50g/2oz brown sugar
splash of red wine vinegar
splash
of balsamic vinegar
100g/3½oz cod
For the pesto
25g/1 oz fresh
basil
25g/1 oz fresh chives
3 tbsp olive oil
salt
freshly ground
black pepper
Method
1. Preheat the oven to 200C/390F/Gas 6.
2. Half fill a
medium pan with salted water and bring to the boil. Add the potato and boil
until soft.
3. Whilst the potatoes are cooking heat one tablespoon of olive
oil in an ovenproof pan.
4. Add the tomatoes, brown sugar, red wine vinegar,
balsamic vinegar and seasoning to the pan until the sugar has dissolved then
transfer to the oven for 8-10 mins.
5. Heat one tablespoon of olive oil in a
sauté pan.
6. Slash the skin on the cod and drizzle it with the remaining
olive oil.
7. Place the fish skin side down in the sauté pan and fry for
four minutes before turning and frying for a further 2-3 mins.
8. For the
pesto mash, place the basil, chives, olive oil and seasoning in a food processor
and blend until it looks like pesto.
9. Drain the potato and mash with the
pesto.
10. Place the mash on a serving plate, top with the tomatoes, then the
cod and finish with the sauce from the roasted tomatoes.
11. Serve
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