Gino D’acampo serves up a healthy Italian meal – merluzzo al pesto rosso piccante, served with zucchine, limone e fagioli – or Fillet of Cod with spicy red pesto, courgette and chives on This Morning.

Gino says: “This is a great dish for the summer to help you get into that bikini because it is low in calories. You can also do this dish with other fish or chicken.”

The ingredients are: 4 fillets of cod, 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, 1 medium hot red chilli and salt to taste.

To prepare the cod, place all the ingredients, except the cod and the parsley, in a food processor and blitz until you create a smooth creamy texture.

Spoon the spicy red pesto on the top of each cod fillet.

Place the fillets on a baking tray and cook in the middle of a preheated oven at 190C for 16 minutes.

After the fish has cooked, remove the tray from 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.