Pesto Crusted Cod
with Mashed Potato, Roasted Carrots and Butter Sauce
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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.
Ingredients
450
Potatoes
3
Carrot
1
Echalion Shallot
1
Garlic Clove
1
Dried Thyme
25
Panko Breadcrumbs
(Contains Cereals containing gluten)
1
Pesto
(Contains Egg, Milk, Nuts)
2
Cod Fillets
(Contains Fish)
1
Cider Vinegar
(Contains Sulphites)
1
Vegetable Stock Powder
(Contains Celery)
30
Unsalted Butter
(Contains Milk)
Not included in your delivery
1
Olive Oil for the Crumb
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Put a large saucepan of water with 1/2 tsp salt on to boil for the potatoes. Chop the potato into 2cm chunks (no need to peel!). Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).
Put the carrots on a baking tray in a single layer. Drizzle with oil and season with salt, pepper and the thyme. Toss to coat, then roast on the top shelf of your oven until tender, 20-25 mins. When boiling add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, pop the breadcrumbs, pesto and oil (see ingredients for amount) into a bowl and mix together.
Line a baking tray with baking paper and drizzle with oil. Pat the cod dry with kitchen paper and lay on the tray. Spoon the pesto crumb evenly over the fish, pressing down with the back of your spoon as you go. Cook on the middle shelf of your oven for 12-15 mins. IMPORTANT: Wash your hands after handling raw fish. IMPORTANT: The fish is cooked when opaque all the way through.
Heat a drizzle of oil in a medium frying pan on medium heat. Add the shallot and stir-fry until softened, 3-4 mins. Stir in the garlic and cook, stirring for 1 minute, then add the vinegar and allow it to evaporate, 1-2 mins. Pour in the water (see ingredients for amount) and vegetable stock powder, bring to the boil and simmer until reduced by half, 2-3 mins. Vigorously stir in the butter until melted, then take it all off the heat.
Once the potatoes are cooked, drain in a colander and return to the pan off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season to taste with salt and pepper. Cover with a lid to keep warm. Serve the cod with the potatoes and carrots alongside and a drizzle of sauce. Enjoy!
