Oven cod with pesto

Name: oven cod with pesto
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 65 g pine nuts bag; 1 toe garlic; 25 g Parmigiano Reggiano; 30 g fresh basil leaves; 5 el traditional olive oil; 500 g fresh cod fillet; 500 g cherry tomatoes on the branch container of 250 g; 90 g olives jar of 180 g; 300 g tagliatelle

Cod from the oven with basil pesto, cherry tomatoes, olives and tagliatelle.

Ingredients

Kitchen Stuff

1 baking dish (20 x 20 cm)

Directions

Preheat the oven to 190 ° C. Roast the pine nuts for 3 minutes in a frying pan without oil or butter. Let cool on a plate.
Put pine nuts in the mortar, add the garlic and finely grind.
Grate the Parmesan cheese. Put the basil and cheese in the pine nuts and grind to puree.
Stir in the oil and season the pesto with salt and pepper.
Place the fish in the baking dish and sprinkle with salt and pepper. Divide half of the pesto over it.
Put the to on the branch on the fish and spread the drained olives and the rest of the pine nuts over it.
Fry the fish in the oven for about 15 minutes. In the meantime, cook the pasta al dente according to the instructions on the package.
Spoon the rest of the pesto through the pasta and serve with the fish.