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Pesto cod with crispy potatoes and charred sweetcorn salsa
Fruit and vegetables
750g/1lb 10oz new or baby
potatoes
, halved
3 fresh
thyme
sprigs, leaves only, roughly chopped
2 fresh
rosemary
sprigs, needles only, roughly chopped
2 fresh
rosemary
sprigs, needles only, roughly chopped
1
lemon
, ½ zested, ½ thinly sliced
2 x 160g tins
sweetcorn
, drained
1 large ripe
avocado
, skin and stone removed, diced
100g/3½oz
cherry tomatoes
, quartered
1 tsp
lemon juice
Tins, packets and jars
4 tsp red
pesto
Cooking ingredients
2 tbsp
olive oil
sea salt and freshly ground
black pepper
sea salt and freshly ground
black pepper
Meat, fish and poultry
4 chunky skinless
cod
fillets, around 160g/5½oz per fillet
Other
2 stale pittas
Back to recipe
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