Скачать или смотреть Easy Weeknight Cod with Pesto | Thomas Straker

I didn't have as much time today, so I needed something quick and reliable. This Cod & Pesto is the perfect weeknight dish and is so easy to scale for your family. Plus, you can flex on them with a little cartouche action.

Pesto:
A handful of Basil
1 Clove of Garlic
A handful of Pine Nuts
Olive Oil
Salt and Pepper
Parmesan grated to taste

Grate the garlic and combine with the other ingredients in a blender, and roughly chop, tasting as you go. Add Parmesan, Salt, and Pepper where necessary based on your personal preference; cooking is about adaptation and creativity.

Cod:
8 Tomatoes, Datterini or Cherry
200g Cod
White Beans
1 Clove of Garlic thinly sliced
100g White Beans
A splash of White wine
A splosh of chicken stock
1 Sheet Baking Paper

In a small, oiled, cast iron pan, blister the Tomatoes on high heat and wilt them until slightly wrinkled. Season with Salt and Pepper then drop in the Garlic and fry until golden, extinguishing with the Wine to stop them cooking. Cook for a further 5 minutes before adding the Beans. Turn the heat way down before adding the Beans and cooking for five minutes more. Season the Cod with Salt and Olive Oil and nestle it into the pan. Cover it with a little duvet of Basil leaves. Fold a baking sheet twice, then keep folding around one point. Place the middle point in the middle of the pan and cut along where the paper meets the rim like you’re making snowflakes in primary school. When you unfold, it should be somewhat circular. Place it on top of the cod to form a lid and cook for another few minutes. To check the temperature, stab the fish with a rod and then touch it to your face. If the rod burns you, the fish is overcooked, if it is cold, the fish is undercooked, it should be a comfortable warmth. Take it off the heat and set aside.

Salad:
A handful Rocket
5 Leaves of Basil
A finish of Parmesan
Olive Oil
The Juice of 1 Lemon

Mix the ingredients in a bowl and add a touch of parmesan.

Plate everything and finish with the Pesto and a squeeze of lemon. You should have plenty of pesto left over, which I recommend on fresh pasta or with the meatballs I cooked previously on the channel.

TIMESTAMPS
00:00 - Intro
01:09 - I: Errr, Just Portioning The Cod
03:14 - II: Make The Pesto
05:59 - III: Tomatoes, Beans
11:50 - IV: Some Lovely Leaves Here

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