Since going free from I have definitely been eating lots more fish in order to make my diet more varied. Recently after making my own pesto for a salad recipe (pesto recipe below) I decided to put the reminder on top of a piece of cod and then top with some gluten free bread crumbs before baking in the oven for 15 minutes. For something so simple to make, I thought it had a wonderful fresh taste while being both soft and crunchy, and then to serve I just roasted some wee new potatoes and sautéed some spring greens. I look forward to having this again.
For the pesto:
Combine pine nuts, olive oil, a bunch of basil, sun dried tomato’s, and seasoning and blitz in a food mixer. It will keep for 3-4 days in the fridge but I also froze some in an ice cube tray until solid before popping into a freezer bag. Before making the fish I took 3 cubes out in the morning, put in a tupperware with a little olive oil.