Organic Pesto Sardines

Cooking Time: Up to 15 mins

Serves: 4

6 fresh sardines or small mackerel, cleaned

6 tbsp of Sacla’ Organic Green Pesto

Juice of 1 lemon

50g toasted pine nuts s

alt and freshly ground black pepper

First preheat the grill or barbecue. Next lay the sardines or mackerel in a shallow dish. Make several diagonal cuts across the flesh of each fish and season with salt and pepper.

Now brush most of the pesto over the skin of the fish and inside the cavity.

Spinkle over the pine nuts and drizzle with the juice of a lemon.

Then put the fish under a preheated grill or onto a hot barbecue and cook for 8-10 minutes, turning once and basting with any remaining pesto.

Oven baked cod with organic tomato crust

Cooking Time: 15 - 30 mins

Serves: 4

1 tbsp of extra virgin olive oil sea salt and freshly ground black pepper

450g of cod fillet, skinned and cut into 4 pieces

4 tbsp of Sacla’ Organic Tomato Pesto

75g of fresh white breadcrumbs

Finely grated lemon zest*

3 tbsp of mixed chopped herbs (dill, chervil & parsley)

Salad leaves to serve

For the dressing: 4 tbsp of extra virgin olive oil

1 tbsp of Sacla’ Organic Tomato Pesto

Preheat the oven to 200°C/400°F/Gas Mark 6. Brush a baking sheet with the oil. Place the cod on it and season before spreading each piece with a little Organic Tomato Pesto.

Now mix the breadcrumbs, lemon zest, herbs and the remaining Organic Tomato Pesto in a bowl and pile on top of each piece of fish.

Bake in the oven for fifteen to twenty minutes, or until the fish is just cooked.

Mix the dressing ingredients and drizzle over a selection of herby salad leaves arranged artfully on your best plates. Then simply place the fish on top.

*Hint: Wherever possible buy unwaxed lemons for dishes where you’re using the zest. Most are coated with a wax to make them shiny, but it can spoil the flavour.

Char-Grilled Aubergine Salmon

Serves 2

2 x 150g salmon fillets

2 tbsp Sacla’ Char-Grilled Aubergine Pesto

150g baby new potatoes

100g asparagus, halved widthways ½ small red onion, finely chopped

2 tbsp olive oil

2 tbsp chopped fresh parsley

Spread the Char-Grilled Aubergine Pesto onto the salmon and set aside to marinate.

Cook the potatoes in a large pan of boiling, salted water for 10 minutes until almost tender. Add the asparagus and cook for further 2–3 minutes until cooked through but still slightly crisp.

Drain the vegetables well and return to the pan. Stir in the red onion, olive oil, lemon juice, parsley and some salt and pepper. Set aside for a few minutes to allow the flavours to mingle.

Meanwhile, preheat a griddle pan. Cook the salmon over a high heat for 4–5 minutes on each side until nicely browned but still pink in the centre. Serve with the warm salad.