Serves 4 | Prep 20 minutes | Cook 20 minutes

B12 BOOSTER / Anti-Oxidant Rich

I am not normally one to go for fish, I have a strange fear of the sea that extends to fish being on plates. However, this is not fishy in the slightest and I found myself sharing the last fish parcel with a friend the first time I made it. I served mine with sweet potato chips, and had a pot of the left over pesto on the side (like a more refined version of mushy peas, perhaps), and had a posh fish and chips night.

COD- For every 113g of cod you eat, you are receiving the following of the recommended daily intake; 109% B12, 88% iodine (great anti-oxidant stimulant, thus boosting the immune system), 57% selenium (HIV can deplete someone’s antioxidant / selenium resources so Cod makes a great natural way of boosting levels back up), 55% phosphorous, 42% protein, 21% choline (liver protector)- to name the highest. (SOURCE : http://www.whfoods.com/genpage.php?tname=foodspice&dbid=133 ).

INGREDIENTS.

One batch of artichoke & pistachio pesto

4 pieces of cod (either fillet or tail-end will work)

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12 slices of pancetta

few springs of thyme, leaves removed

Olive oil
METHOD.

Preheat your oven to 220c / 200c (fan) / Gas Mark 7

 

  1. If you are using a fillet, then using a sharp knife make an incision in it’s thickest part and slice horizontally to create a pocket (just as if you were stuffing a chicken breast), and stuff with a tablespoon or so of the pesto.
  2. If you are using the tail end (this is what I used) then have where the skin used to be side up, place a tablespoon or so of the pesto on the fish and fold one half of the fish on top of itself sandwiching the pesto.
  3. Wrap each now stuffed fish in 2-3 slices of pancetta (depends how big your slices are) and place in an oven-proof baking dish.
  4. Drizzle with olive oil and sprinkle a few thyme leaves on top.
  5. Roast in the oven for 20 minutes.
  6. Remove from the oven, at this point you could choose to pan fry the fish parcels in order to get a bit of crisp on the outside.
  7. Serve with a pot of remaining pesto on the side, or alternatively keep leftover pesto in the fridge to use with pasta the following day.