Roasted Tomato Soup with Cod & Pesto

Method

1 Put the halved tomatoes, one-and-a-half garlic cloves and the onion in a roasting tin, drizzle with 50ml (2fl oz) of the olive oil and season well with salt and pepper. Cook at 220°C (425°F) mark 7 for 25min, stirring occasionally.

2 Meanwhile, make the pesto: whiz the herbs, remaining garlic, lemon juice and 100ml (31⁄2fl oz) of the remaining olive oil in a food processor to form a thick paste; season to taste.

3 Put the tomatoes in a food processor or blender and whiz briefly to form a thick, chunky purée. Pour into a pan with the stock, stir together and gently heat through.

4 Heat the remaining olive oil in a large non-stick frying pan and fry the seasoned fish for about 2min on each side.

TO SERVE
Ladle the hot soup into warm bowls, then put a piece of fish in the middle of each. Drizzle with a generous spoonful of pesto and serve.