Natural Cod topped with Pesto, Mozzarella and Baby Vine Tomatoes

Natural Cod topped with Pesto, Mozzarella and Baby Vine Tomatoes.

Try our lighter lunch option with this Natural Cod topped with Pesto, Mozzarella and Baby Vine Tomatoes recipe.
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Ingredients

1 Bag of Donegal Catch Atlantic Cod fillets (170g)

1 Pack Green Isle Broccoli Rice (320g)

1/3 Bag Green Isle Lightly Spiced Wedges (250g)

6-8 cherry tomatoes halved

1 ball mozzarella cheese

1-2 tbsp pesto

Instructions

  1. Preheat Oven to 200°C Conventional Oven / Fan Assisted oven 190°C.
  2. Lightly oil baking tray and place Cod fillets on tray. Evenly spread pesto on top and scatter halved tomatoes on top.
  3. Thinly slice the mozzarella and arrange on top of all other ingredients.
  4. Place Cod fillets in the oven and bake for 25-28 minutes.
  5. After 3 minutes, place the Lightly Spiced Wedges and cook for 20 – 25 minutes, turning once during cooking.
  6. Place 1 individual Broccoli rice steam bag at a time unopened print side up and microwave for 3 mins each at 850 W, repeat this step for second steam bag.
  7. Plate up the Broccoli rice first, place the Cod fillets on top and serve with a side of potato wedges.

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