If you're worried about getting into that summer bikini but still want to enjoy your food, don't fear because Super Gino is here! He's got a recipe for a healthy Italian meal - merluzzo al pesto rosso piccante, served with zucchine, limone e fagioli. Bellisima!
4 fillets of cod (approx 180g each)
1 x 400 tinned chopped tomatoes
1 tablespoon of extra virgin olive oil
1 clove of garlic (peeled)
2 tablespoons of freshly chopped flat leaves parsley
180g sun dried tomatoes in oil (drained)
1 medium hot red chilli (deseeded)
Salt to taste
Place all the ingredients, except the cod and the parsley, in a food processor and blitz until you create a smooth creamy texture. Check if need a little salt.
Spoon the spicy red pesto on the top of each cod fillet. (Skin side down if the cod comes with the skin)
Place the fillets on a baking tray and cook in the middle of a preheated oven at 190º for 16 minutes.
Take the tray out of the oven and leave to rest for 1 minute
Once ready, serve each fillet of cod on a serving dish and sprinkle over the parsley
Accompany with your favourite salad
Zucchine, limone e fagioli
Courgettes ribbons with cannellini beans and lemon dressing
1x400g tinned cannellini beans (drained)
1 un-waxed lemon
2 tablespoons of chives (chopped)
1 tablespoon of freshly chopped flat leaves parsley
2 tablespoons of extra virgin olive oil
Salt and pepper to taste
Wash the courgettes and slice thinly lengthways using a swivel-blade potato peeler.
Cook in a medium size saucepan with boiling water for 1 minute. Drain and place in a large bowl.
Grate over the zest of ½ of the lemon and squeeze in the juice of the whole lemon
Add in the cannellini beans with the chive and parsley, season with salt and pepper. Pour in the oil and mix well.