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Pesto Crusted Cod

Pesto Crusted Cod

with Mashed Potato and Roasted Carrots

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!

Allergens:
Nuts
Fish

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.

Preparation Time40 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

25

Hazelnuts

(Contains Nuts May contain Nuts)

2

Cod Fillets

(Contains Fish)

15

Panko Breadcrumbs

15

Unsalted Butter

½

Vegetable Stock Powder

12

Basil

2

Carrot

450

Potatoes

Dried Thyme

Not included in your delivery

3

Olive Oil

50

Water for the Sauce

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Nutritional information

Energy (kcal)509 kcal
Energy (kJ)2130 kJ
Fat16 g
of which saturates5 g
Carbohydrate60 g
of which sugars11 g
Protein30 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl
Medium Saucepan
Plate

Instructions

Prep the Veggies
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 chop into batons the size of your index finger.

Cook the Veg
2

Put the carrot on a lined baking tray in a single layer. Drizzle with oil and season with salt, pepper and the dried 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.

MAKE THE PESTO
3

Meanwhile, finely chop the basil (stalks and all). Crush the hazelnuts in their pack with a rolling pin or the base of a saucepan. Mix half the basil and all of the nuts in a small 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.

BAKE THE FISH
4

Line another baking tray with baking paper. 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. tTIP: The fish is cooked when the centre is opaque.

MASH THE POTATO
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.

FINISH AND SERVE
6

Heat a small frying pan on medium-high heat, add the stock powder and water (see ingredients for amount). Bring to the boil and stir to dissolve the stock powder. As the stock bubbles away, whisk in the butter and remaining basil. Remove from the heat and add a grind of pepper. Serve the pesto cod on top of the mashed potato with the roasted carrots to one side. Drizzle the butter sauce over your cod. ENJOY!

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