Roasted summer cod

Method

To make the pesto

1. Blend together the basil, garlic, pine nuts and olive oil with a pinch of salt. Scrape down the sides of the blender with a spatula and whizz up again, until there’s a smooth purée consistency. 
2. Transfer the purée to a bowl and stir in the grated cheese. Set aside for later.  

To make the rest of the dish

1. Bring a pan of salted water to the boil, add the new potatoes and cook for 10 minutes. Check they are cooked with a knife (should slide off once poked).
2. Heat a frying pan, add the cubed pancetta and gently cook for 4 minutes. Add a splash of vegetable oil if necessary.
3. Onto a baking tray, cut the tomatoes. Depending on their size leave them whole or halve them. Brush with a little vegetable oil, season with salt and pepper, roast at 170oC for 10 mins, then remove from the oven.
4. Prepare the cod by brushing both skin and under side with vegetable oil and season lightly.
5. Remove the cooked pancetta from the pan with a slotted spoon and, ensuring the pan is still hot, add the cod fillets, skin down into the same pan with the pancetta juices. 
6. Press down each fillet for 25 seconds then flip over to the underside. Once all fillets are seared, transfer the pan to the oven. Cook for around 5 minutes.
7. Add the spinach to the tray of tomatoes, drizzle with oil and return to the oven for 3 minutes, or until slightly wilted.
8. Drain the cooked new potatoes, toss in the butter and add some fresh chopped herbs. Season lightly.
9. Remove the fish and vegetables from the oven.

 To serve

Plate all elements, starting with the spinach, tomatoes, cod fillet, then pancetta. Serve the buttered new potatoes on the side.

Chef’s tip: pesto sauce can keep for weeks, so double up the quantities to make extra to be enjoyed another time.