Pesto Crusted Cod

Name: Pesto Crusted Cod with Mashed Potato, Roasted Carrots and Butter Sauce
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: 450 Potatoes; 3 Carrot; 1 Echalion Shallot; 1 Garlic Clove**; 25 Panko Breadcrumbs; 32 Fresh Pesto; 2 Cod Fillets; 15 Cider Vinegar; 10 Vegetable Stock Paste; 30 Unsalted Butter; 1 Olive Oil for the Crumb; 100 Water for the Sauce

with Mashed Potato, Roasted Carrots and Butter Sauce

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20 Green SmartPoints® per serving
19 Blue SmartPoints® per serving
14 Purple SmartPoints® per serving
To find out more about WW SmartPoints® and claim your free 30 day trial visit https://www.weightwatchers.com/uk/hellofresh">weightwatchers.com/uk/hellofresh

Tags:

WeightWatchers

•Under 600 calories

Allergens:

Milk

•Fish

•Sulphites

•Celery

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.

Total45 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

450

Potatoes

Carrot

Echalion Shallot

Garlic Clove**

Panko Breadcrumbs

Fresh Pesto

(Contains: Milk)

Cod Fillets

(Contains: Fish)

Cider Vinegar

(Contains: Sulphites)

Vegetable Stock Paste

(Contains: Celery)

Unsalted Butter

(Contains: Milk)

Not included in your delivery

Olive Oil for the Crumb

100

Water for the Sauce

Nutritional information

Energy (kcal)558 kcal

Energy (kJ)2333 kJ

Fat25.4 g

of which saturates10.8 g

Carbohydrate61.4 g

of which sugars19.1 g

Protein26.1 g

Salt1.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Garlic Press

•Medium Saucepan

•Knife

•Baking Tray

•Bowl

•Baking Paper

•Paper Towel

•Grill Pan

•Potato Masher

•Colander

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 (peel first if you prefer). 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. Drizzle with oil and season with salt and pepper. Drizzle with oil, season with salt and pepper then toss to coat. 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 olive oil for the crumb (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. Bake on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: Wash your hands after handling raw fish. 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 for 1 min. Add the vinegar and allow it to evaporate, 1-2 mins. Pour in the water for the sauce (see ingredients for amount) and vegetable stock paste, bring to the boil and simmer until reduced by half, 2-3 mins. Vigorously stir in the butter until melted, then take 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. Serve the cod with the mash and carrots alongside, then spoon over the butter sauce. Enjoy!