Pesto Crusted Cod
with Mashed Potato, Roasted Carrots and Butter Sauce
This delicious Pesto Crusted Cod has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450
Potatoes
150
Tenderstem® Broccoli
1
Echalion Shallot
1
Garlic Clove**
25
Panko Breadcrumbs
(Contains: Cereals containing gluten)
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
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 potatoes 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, 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 small 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 it down with the back of the spoon. 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 in the middle.
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 cider vinegar and allow it to evaporate, 1-2 mins. Pour in the water for the sauce (see ingredients for amount) and vegetable stock paste, then 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 roasted carrots alongside, then spoon over the sauce. Enjoy!
