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Pesto Cod with Crispy Potatoes and Charred Sweetcorn Salsa

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Crispy roasted baby potatoes, pesto-crusted cod, and a vibrant charred sweetcorn salsa come together in this fresh and flavourful weeknight meal. Finished with lemon and herbs, it’s a balanced dish with great texture and brightness.

Ingredients

  • 750g/1lb 10oz new or baby potatoes, halved
  • 2 tbsp olive oil
  • 3 fresh thyme sprigs, leaves only, roughly chopped
  • 4 fresh rosemary sprigs, needles only, roughly chopped (divided)
  • Sea salt and freshly ground black pepper
  • 2 stale pittas
  • 1 lemon
  • 4 chunky skinless cod fillets, around 160g/5½oz per fillet
  • 4 tsp red pesto
  • 2 x 160g tins sweetcorn, drained
  • 1 large ripe avocado, diced
  • 100g/3½oz cherry tomatoes, quartered
  • 1 tsp lemon juice

Instructions

  1. Preheat the oven to 200C/180C Fan/Gas 6.
  2. Place the potatoes in a roasting tin. Drizzle with olive oil, season with salt and pepper, then add thyme and half of the rosemary. Roast for 30 minutes.
  3. Tear the pittas into a food processor with the remaining rosemary. Blitz into crumbs, then add the zest of half the lemon and pulse briefly to combine.
  4. Place lemon slices in a roasting tin and set the cod fillets on top. Season lightly, then spread 1 teaspoon of red pesto over each fillet. Press the breadcrumb mixture onto the top of each fillet.
  5. After the potatoes have roasted for 10 minutes, turn them and add the cod to the oven. Roast everything for a further 20 minutes, until the cod is cooked through and the potatoes are crisp.
  6. Meanwhile, dry the sweetcorn and cook in a hot frying pan for 3–4 minutes until charred, stirring occasionally. Transfer to a bowl and allow to cool slightly.
  7. Add avocado, cherry tomatoes, and lemon juice to the sweetcorn. Season and gently fold together to form the salsa.
  8. Serve the cod with crispy potatoes and sweetcorn salsa, finishing with extra lemon wedges if desired.

Notes

  • Drying the sweetcorn helps it char rather than steam.
  • Handle the avocado gently to keep chunks intact in the salsa.
  • Any leftover breadcrumb mix can be stored in an airtight container for future use.
  • Swap cod for haddock or another firm white fish if preferred.
  • Serve with extra lemon wedges for added brightness.

Nutrition

Find it online: https://yumfamilyrecipes.com/pesto-cod-with-crispy-potatoes-and-charred-sweetcorn-salsa/