Cod with Genovese Pesto

Heat some extra virgin olive oil in a frying pan; once hot, add the cod fillets and sear them on both sides, then set aside. Add the cherry tomatoes to the same frying pan and sauté until they are slightly softened. Return the cod to the pan, pour in a generous splash of white wine, reduce the heat and cover for five minutes. Uncover and stir in the pesto. Cook for a further minute, then serve, garnished with lime zest.