kook & wijn

Fillet of Kabeljau (Codfish) with pancetta and pasta-pesto

This lazy housewife dish is always a winner. It looks fab, tastes delicious, and it is so easy to make that you almost feel ashamed to place this on the table when you invite friends. It’s the best when you make your own pesto, but if you are very lazy one can buy pesto, too.


Serves 4

4 fillets of fresh white Codfish (or Kingklip, monkfish, hake etc).
4 slices Italian ham as Prosciutto or Parma ham
200 gram cherry tomatoes (on the vine)
4 tablespoons of green pesto
extra virgin olive oil
optional: some Parmesan cheese shavings for serving


Preheat your oven on 200 degrees Celsius.
Cut the fillet of cod in four pieces and rub with olive oil. Season with pepper and salt and place the fish into an oven dish. Divide the cherry tomatoes on the vine around the fish and also sprinkle with olive oil, and season with pepper and salt. Place the dish in the oven for 15 minutes.

Fry the prosciutto in a dry frying pan until crisp. Keep aside on kitchen paper.
Bring a pot with water to boil and cook the pasta to the instruction on the packaging. Drain and then mix the pesto, together with a little bit extra olive oil. Take the oven dish out if the fish is cooked to satisfaction.

If you can use preheated plates. Divide the pasta among 4 plates, place a fillet of white fish on top, together with the tomatoes and prosciutto. Serve with Parmesan if you like and some extra salt and pepper (to preference).

Bon Appétit !


*Note: I have not been asked, sponsored or paid to share this recipe with you. It was my own idea and the two images are mine. 

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