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Pesto Crusted Cod

Pesto Crusted Cod

with Mashed Potato, Roasted Carrots and Butter Sauce

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 weightwatchers.com/uk/hellofresh

Tags:
WeightWatchers
Under 600 calories
Allergens:
Milk
Fish
Sulphites
Celery

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 Time45 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

3

Carrot

1

Echalion Shallot

1

Garlic Clove

25

Panko Breadcrumbs

32

Fresh Pesto

(Contains Milk)

2

Cod Fillets

(Contains Fish)

15

Cider Vinegar

(Contains Sulphites)

10

Vegetable Stock Paste

(Contains Celery)

30

Unsalted Butter

(Contains Milk)

Not included in your delivery

1

Olive Oil for the Crumb

100

Water for the Sauce

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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

Prep the Veggies
1

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).

Cook the Veggies
2

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.

Make the Pesto Crumb
3

Meanwhile, pop the breadcrumbs, pesto and olive oil for the crumb (see ingredients for amount) into a bowl and mix together.

Bake the Fish
4

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.

Make the Sauce
5

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.

Serve!
6

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!