Codfish with pesto and pine nuts with vegetables
Shall we prepare a new, different and very tasty recipe? Try the Codfish with pesto and pine nuts with roasted vegetables and bon appétit!
Ingredients
Olive oil q.b.
1/2 medium butternut squash
1 medium courgette
3 shallots
100 g of cherry tomatoes
Basil q.b.
Salt q.b.
black pepper q.b.
3 c. of basil pesto soup
1 c. of soup full of pine nuts
Preparation
Shall we prepare a new, different and very tasty recipe? Try the Codfish with pesto and pine nuts with roasted vegetables
Defrost the codfish loins, rinse them under cold running water, dry them well with absorbent paper towels and arrange them skin-side down in a large roasting pan with olive oil, without overlapping or letting them touch.
. Peel the pumpkin, remove the strings and seeds and cut into cubes, cut the zucchini into cubes (keeping the peel) and cut the shallots into quarters. Arrange everything in a baking dish with the cherry tomatoes and olive oil, add basil leaves, season with salt and freshly ground black pepper, mix and bake in a preheated oven at 200°C for approximately 30 minutes.
. Distribute the basil pesto over the top of the codfish loins and sprinkle with pine nuts, bake in the oven for approximately 15 to 20 minutes (where the vegetables have already been roasting for 10 minutes).
. Serve it roasted with basil.