Baked Cod With Buttermilk Mashed Potatoes And Pesto

• 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

1. Preheat oven to 400u0b0F. 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.
2. Cook the potatoes in boiling, salted water for 15-20 mins, until tender.
3. 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.
4. 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.

nuts, garlic, pecorino cheese, red chili peppers, thyme, tomatoes, black olives, olive oil, starchy potatoes, onions, tomatoes, cod fillets, basil, buttermilk, butter, ground nutmeg

Taken from recipes-plus.com/api/v2.0/recipes/26600 (may not work)