Ingredients
- 4 Norwegian cod fillets
- 40g basil leaves
- 30g pine nuts
- 2 cloves garlic
- 30g grated Parmesan cheese
- 50ml olive oil
- Salt and pepper to taste
- 200g stale bread, cut into cubes and lightly toasted
- 300g cherry tomatoes, halved
- 1 cucumber, peeled, deseeded, and diced
- 1 red onion, thinly sliced
- 10g fresh basil leaves, torn
- 2 tbsp capers
- 3 tbsp red wine vinegar
- 4 tbsp cup olive oil
- Salt and pepper to taste
For the pesto-crusted cod…
- 4 Norwegian cod fillets
- 40g basil leaves
- 30g pine nuts
- 2 cloves garlic
- 30g grated Parmesan cheese
- 50ml olive oil
- Salt and pepper to taste
For the panzanella salad…
- 200g stale bread, cut into cubes and lightly toasted
- 300g cherry tomatoes, halved
- 1 cucumber, peeled, deseeded, and diced
- 1 red onion, thinly sliced
- 10g fresh basil leaves, torn
- 2 tbsp capers
- 3 tbsp red wine vinegar
- 4 tbsp cup olive oil
- Salt and pepper to taste
Preheat the oven to 200°C/400°F/gas 6.
In a food processor, combine the basil leaves, pine nuts, garlic, Parmesan cheese, olive oil, salt, and pepper. Process until smooth to make a thick pesto.
Place the cod fillets on a baking sheet lined with parchment paper. Season both sides of the fillets with salt and pepper.
Spread a generous amount of pesto over each cod fillet, covering it completely.
Bake the cod in the preheated oven for about 12-15 minutes or until it flakes easily with a fork and the crust is golden brown.
While the cod is baking, prepare the panzanella salad. Combine the stale toasted bread cubes, cherry tomatoes, cucumber, red onion, basil leaves, and capers in a large bowl.
Whisk together the red wine vinegar, olive oil, salt, and pepper in a small bowl.
Pour the dressing over the salad and toss to combine. Let the Panzanella salad sit for about 10 minutes to allow the flavours to meld together.
Serve the pesto-crusted cod on top of a bed of Panzanella salad. Garnish with additional basil leaves if desired.