Bacalao con pesto y espárragos en jamón de Parma | Italian pesto crusted Cod with Asparagus in Parma ham
I’m focusing on the main event here, the pesto cod. You can access the recipes for the sides on the site, links above. For the pesto you can use a mortar and pestle, I used an electric hand blender, because it’s quicker, obvs.
| Servings | Prep Time |
| 2people | 25minutes |
| Cook Time |
| 20minutes |
|
|
Ingredients
- 2chunky fillets of codskinless and boneless
- 2 eggs
- 1large bunch fresh basil
- 1handful pine nutsgrab a frying pan too
- 100grams parmesan cheesefinely grated
- 2cloves garliccrushed
- 100ml olive oilextra virgin, preferably Sicilian
- 1pinch sea salt flakes
- 1pinch ground black pepper
- 1optional green chilliroughly chopped
Instructions
- Put the pan on a medium high heat and roast off the pine nuts – bit of colour, don’t let them catch. Also, put the kettle on and the oven on 220.
- Add all the other ingredients, except the cod, eggs, chilli and seasoning to your hand blender pot and then add the pine nuts.
- Blend it up and taste, now very carefully season with salt and add the chilli – another quick blitz.
- Rub a little olive oil on to your cod and season with salt and place in a suitable sized roasting tray. Smother the top side in the pesto – don’t be shy.
- Whack in the oven for 15 mins. This is your time to sort the side dishes too.
- Get a pan boiling salted water (from the kettle) on the hob to poach the eggs 1 minute from end.
- Serve it up, slice the soft poached egg – people tend to lose their shit over this sort of thing…for good reason.
- Thank you Italy.
Grazie