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Pesto Cod and Tomato Parsley Salsa
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:
WeightWatchers
•Under 600 calories
Allergens:
Fish
•Milk

The quantities provided above are averages only.

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 war 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.

Total40 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

1

Aubergine

(May contain traces of: Celery)

1

Garlic Clove**

2

Cod Fillets

(Contains: Fish)

50

Fresh Pesto

(Contains: Milk)

125

Baby Plum Tomatoes

1

Flat Leaf Parsley

½

Lemon

Not included in your delivery

1

Olive Oil for the Dressing

Nutritional information

Energy (kcal)454 kcal
Energy (kJ)1899 kJ
Fat16.4 g
of which saturates3.2 g
Carbohydrate53.9 g
of which sugars11.5 g
Protein26.5 g
Salt0.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Garlic Press
•Knife
•Baking Tray
•Baking Paper
•Paper Towel
•Zester
•Medium Bowl

Instructions

Get Prepped
1

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).

Roast the Veg
2

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.

Prep the Cod
3

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.

Make the Salsa
4

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.

Roast the Cod
5

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.

Serve
6

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!

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