Baked Cod With Buttermilk Mashed Potatoes And Pesto - cooking recipe

Ingredients

2 tbsp pine nuts
2 cloves garlic, peeled and halved
2 oz Pecorino cheese, grated
3 None small red chili peppers, deseeded and chopped
4 tbsp chopped fresh thyme leaves
8 oz sun-dried tomatoes, drained and chopped
4 oz pitted black olives
1/2 cup olive oil
2 lbs starchy potatoes, peeled and chopped
3 None onions, finely diced
4 None tomatoes, sliced
4 None cod fillets
1/2 cup basil leaves
1 cup buttermilk
1 tbsp butter
1 pinch ground nutmeg

Preparation

Preheat oven to 400\u00b0F. For the pesto, toast the pine nuts in a small pan without oil for 2-3 mins until golden then remove from pan. Place pine nuts, garlic, Pecorino, chili pepper, thyme, sun-dried tomatoes and olives in a food processor and pulse until chopped but not smooth. Mix in 1/3 cup olive oil and season lightly.
Cook the potatoes in boiling, salted water for 15-20 mins, until tender.
Meanwhile, heat the remaining olive oil in a frying pan, add the onions and cook 1-2 mins. Remove from the heat and stir in 5 tbsp pesto. Arrange the tomato slices in a baking dish and place the fish on top. Season, then drizzle with the onion pesto mixture. Arrange the basil leaves on top and bake 18-20 mins.
Drain potatoes then return to the pan, season and mash until smooth. Stir in buttermilk, butter and nutmeg. Divide mashed potatoes and cod between 4 plates and top with pesto to serve.