topBanner
Pesto Crusted Cod

Pesto Crusted Cod

with Mashed Potato and Roasted Carrots

Read more

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!

Tags:Under 750 calories
Allergens:NutsGlutenFishCelerySulphitesMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 pack(s)

Red Potato

2 unit(s)

Carrot

1 tsp

Dried Thyme

1 bunch(es)

Basil 20g

25 grams

Hazelnuts

(ContainsNuts)

15 grams

Panko Breadcrumbs

(ContainsGluten)

2 unit(s)

Cod

(ContainsFish)

½ pot(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

15 grams

Unsalted Butter

(ContainsMilk)

Not included in your delivery

3 tbsp

Olive Oil

3 tbsp

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2853 kJ
Energy (kcal)682 kcal
Fat37.0 g
of which saturates8.0 g
Carbohydrate64 g
of which sugars14.0 g
Protein31 g
Salt1.48 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Peeler
Saucepan
Baking Tray
Bowl
Rolling Pin
Aluminum Foil
Spoon
Lid
Potato Masher
Strainer
Plate
Slotted Spoon
Whisk
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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.

3

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.

4

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

5

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.

6

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.