Heat oven to 200C/180C fan/Gas 6. Place the potatoes in a pan of water and boil for 10-15 minutes until tender. Drain well. Tip into a baking dish and toss with the baby courgettes, capers, lemon zest and oil. Season well.
Season the fish spread each fillet with the Sacla Classic Basil pesto and top with a slice of red pepper and wrap with the pancetta or bacon. Place on top of the potatoes and bake for 20-25 minutes until cooked through. Add a squeeze of lemon juice and scatter with parsley before serving.
Preparation: 15 mins
Cooking: 25 mins
1/2 bag of Jersey Royal Potatoes (cut in half)
100g (4oz)baby courgettes
Small handful of caper berries
Zest and juice of 1 lemon
2 tbsp olive oil
4 chunky skinless cod fillets
4 tsp Sacla green pesto
4 pieces chargrilled red pepper from a jar (drained)
4 slices pancetta or thinly sliced smoked streaky bacon
Handful of parsley (chopped)