for 4 person

Pesto

1 bunch	parsley, leaves torn off
½ bunch	peppermint, leaves torn off
50 g	hazelnuts, roasted
1 tbsp	ginger, coarsely chopped
1	organic lemon, use grated zest and 1 tbsp of juice
1 dl	olive oil
¼ tsp	salt
30 g	grated Parmesan

Vegetables

500 g	courgettes, halved crosswise, cut lengthwise into thirds
500 g	different coloured cherry tomatoes
2	garlic cloves, sliced
2 tbsp	olive oil
1 tsp	salt
a little	pepper

Fish

1 tbsp	olive oil
1 tbsp	ginger, finely grated
1 ½ tbsp	maple syrup
½ tsp	salt
4	Royal cod fillets (MSC) (each approx. 150 g)

How it's done

Pesto

Place the parsley in a blender along with all the other ingredients up to and including the salt, puree. Add the cheese, mix.

Vegetables

Place the courgettes in the prepared dish along with all the other ingredients up to and including the pepper, mix.

Fish

Combine the oil, ginger and maple syrup, season with salt. Brush both sides of the fish fillets with the mixture and place on top of the vegetables.

Bake

Approx. 20 mins. in the upper half of an oven preheated to 220 °C. Remove from the oven, serve the vegetables and fish with the pesto.

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