Pesto Crusted Cod
with Mashed Potato and Roasted Carrots
- Nuts
- Fish
- May contain traces of allergens
- Nuts
Hazelnuts and herbs combine to make a fabulous pesto crust for flaky cod. Served with fluffy mash and sweet, thyme-roasted carrots, it makes a colourful and - more importantly - delicious plateful!
Ingredients
20
Basil
25
Hazelnuts
(Contains: May contain traces of allergens, Nuts, Nuts)
15
Panko Breadcrumbs
2
Cod Fillets
(Contains: Fish)
½
Chicken Stock Powder
450
Red Potato
15
Unsalted Butter
2
Carrot
½
Dried Thyme
Not included in your delivery
3
Olive Oil
3
Water
Utensils
Instructions
Preheat your oven to 180°C and put a large saucepan of water with a pinch of salt on to boil for the potato. Chop the potato into 2cm chunks (no need to peel!). Peel the carrot and remove the top and bottom, then halve lengthways and and chop into batons the size of your index finger.
Put the carrot on a baking tray in a single layer. Drizzle with oil and season with salt, pepper and the thyme. Roast on the top shelf of your oven until soft and slightly crispy, 20-25 mins. Pop the potato into your pan of boiling water. Cook for 15-20 mins. TIP: The potato is cooked when you can easily slip a knife through.
Meanwhile, finely chop the basil (stalks and all). Crush the hazelnuts in their bag with a rolling pin or the base of a saucepan. Mix half the tarragon and all of the nuts in a bowl with the panko breadcrumbs, olive oil (see ingredients for amount) and a pinch of salt and pepper. TIP: If the pesto is a little dry, just add a splash more oil.
Line a baking tray with foil. Drizzle with oil and lay the cod on the tray. Spoon the pesto evenly over the fish, pressing down with the back of your spoon as you go. Cook on the middle shelf of your oven for 15-17 mins. TIP: The fish is cooked when the centre is opaque
Drain the potato in a colander, then return to the pan. Add a little olive oil and a splash of milk (if you have some). Season with salt and pepper. Mash until smooth, then taste and add more seasoning if necessary. TIP: Tasting is essential! Put a lid on the pan to keep the mash warm while you finish up.
Heat a small saucepan on medium-high heat, add the water (see ingredients for amount) and stock pot - check the amount! Bring to the boil and stir to dissolve the stock. As the stock bubbles away, whisk in the butter and remaining basil. Remove from the heat and add a grind of pepper. Serve the cod on top of the mashed potato with the carrots to one side. Drizzle the butter sauce over your cod.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The pesto crust adds a delicious twist to the cod, though some found it overpowering; the butter sauce received mixed reviews.
- Ease of prep: Many found this dish simple to make, with some praising how quickly it came together.
- Suggestions: Consider seasoning the fish itself for extra flavour; try adding another vegetable like broccoli or peas for variety.
- Portions: Several reviewers mentioned the cod portions were too small; some suggested including more carrots.
- Texture: Some enjoyed the contrast of the crispy pesto topping with the flaky fish; others found the overall dish too mushy.
