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Pesto Cod and Tomato Parsley Salsa

Pesto Cod and Tomato Parsley Salsa

with Garlic Roasted Potatoes and Aubergine

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This delicious Pesto Cod and Tomato Parsley Salsa has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedUnder 600 calories

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

450 grams


1 unit(s)


1 unit(s)

Garlic Clove

2 unit(s)



50 grams

Fresh Pesto


125 grams

Baby Plum Tomatoes

1 bunch(es)

Flat Leaf Parsley

½ unit(s)


Not included in your delivery

1 tbsp

Olive Oil for the Dressing

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1899 kJ
Energy (kcal)454 kcal
Fat16.0 g
of which saturates3.0 g
Carbohydrate50 g
of which sugars10.0 g
Protein27 g
Salt0.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Cutting board
Baking Tray
Parchment Paper
Kitchen Paper
Medium Bowl
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Trim the aubergine then halve lengthways. Chop each half into four long strips, then chop widthways into roughly 2cm pieces. Peel and grate the garlic (or use a garlic press).


Pop the potato and aubergine onto a large baking tray. Drizzle with oil, season with salt and pepper then sprinkle over the garlic. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary. Once your oven is hot, roast on the top shelf of your oven until golden, 30-35 mins. Turn halfway through.


Meanwhile, pat the cod with kitchen paper to remove any excess moisture and season with salt and pepper. Line another baking tray with baking paper and lay on the cod fillets. Spread the pesto evenly over the top of the fillets. Set aside. IMPORTANT: Wash your hands and equipment after handling raw fish.


Quarter the baby plum tomatoes. Roughly chop the parsley (stalks and all). Zest the lemon then chop into wedges. Pop the tomatoes, parsley, lemon zest and olive oil for the dressing (see ingredients for amount) into a medium bowl. Add a squeeze of lemon juice. Mix together and season to taste with salt, pepper and more lemon juice if needed. Set aside.


When 15 mins of veg roasting time remain, pop the cod on the middle shelf of your oven and roast until cooked, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.


When everything is ready, divide the roast potatoes and aubergine between your plates. Top with the pesto cod and salsa. Serve with any lemon wedges alongside for squeezing over. Enjoy!