Roasted Tomato Soup with Cod and Pesto

Serves: 4

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Total Time: 50

Prep Time: 15

Cook Time: 35

• 800 gram(s) (1lb 12oz) ripe tomatoes
• 2  garlic cloves, peeled and chopped
• 1 small red onion, peeled and finely chopped
• 200 ml olive oil
• salt and ground black pepper
• 25 gram(s) each chopped fresh basil and flat-leafed parsley
• 1 tablespoon(s) lemon juice
• 450 ml (¾ pint) vegetable stock
• 4  x 150g thick cod steaks

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.
5. 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.

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