Pesto Cod and Tomato Parsley Salsa
with Garlic Roasted Potatoes and Aubergine
- Fish
- Milk
- May contain traces of allergens
- Celery
Ingredients
450 grams
Potatoes
1 unit(s)
Aubergine
(Contains: May contain traces of allergens, Celery)
1 unit(s)
Garlic Clove
2 unit(s)
Cod Fillets
(Contains: Fish)
32 grams
Fresh Pesto
(Contains: Milk)
125 grams
Baby Plum Tomatoes
1 bunch(es)
Flat Leaf Parsley
½ unit(s)
Lemon
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
Nutritional information
Instructions
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 crushed 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 both amounts) 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 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 drizzle the salsa around and over. Serve with any lemon wedges alongside for squeezing over. Enjoy!
