HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPesto Crusted Cod
Pesto Crusted Cod

Pesto Crusted Cod

with Mashed Potato, Roasted Carrots and Butter Sauce

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This Pesto Crusted Cod is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:Under 650 calories
Allergens:Cereals containing glutenMilkFishSulphitesCelery

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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

450 grams


3 unit(s)


1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

25 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

32 grams

Fresh Pesto


2 unit(s)



1 sachet(s)

Cider Vinegar


10 grams

Vegetable Stock Paste


30 grams

Unsalted Butter


Not included in your delivery

1 tbsp

Olive Oil for the Crumb

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2427 kJ
Energy (kcal)580 kcal
Fat25.0 g
of which saturates11.0 g
Carbohydrate62 g
of which sugars12.0 g
Protein29 g
Salt1.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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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. When the oven is hot, roast on the top shelf until tender, 20-25 mins. When your pan of water is boiling, add the potatoes 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 and equipment 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. Once hot, 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!