Pesto Crusted Cod and Garlic Butter Sauce
with Spinach Mash and Roasted Carrots
- Wheat
- Cereals containing gluten
- Milk
- Fish
- Sulphites
Designed by our chefs for a balanced lifestyle, this Pesto Crusted Cod and Garlic Butter Sauce hits the spot. Combining pesto and garlicky butter sauce, delicate sea bass is the perfect fish to soak up these Italian inspired flavours.
Ingredients
3 unit(s)
Carrot
450 grams
Potatoes
1 unit(s)
Echalion Shallot
1 unit(s)
Garlic Clove
25 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
32 grams
Pesto
(Contains: Milk)
2 unit(s)
Cod Fillets
(Contains: Fish)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
10 grams
Vegetable Stock Paste
40 grams
Baby Spinach
Not included in your delivery
75 milliliter(s)
Water for the Sauce
30 grams
Butter for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Put a large saucepan of water with ½ tsp salt on to boil for the potatoes.
Meanwhile, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast the carrots on the middle shelf until tender, 22-25 mins. Turn halfway through.
Meanwhile, chop the potatoes into 2cm chunks (peel first if you prefer).
When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
While the veg cooks, halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).
Pop the breadcrumbs and pesto into a small bowl. Drizzle in a little olive oil and mix together.
Lay the cod, skin-side down, onto another lined baking tray. Season with salt and pepper.
Spoon the pesto crumb evenly over the fish, pressing it down with the back of the spoon.
Pop the cod on the top shelf of your oven until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Meanwhile, heat a drizzle of oil in a medium frying pan on medium heat.
Once hot, add the shallot and stir-fry until softened, 4-5 mins. Stir in the garlic and cook for 30 secs.
Add the cider vinegar and allow it to evaporate, 1-2 mins.
Pour in the water for the sauce (see ingredients for amount) and veg stock paste, then bring to the boil and simmer until reduced by half, 2-3 mins.
Vigorously stir in the butter (see pantry for amount) 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 with salt and pepper.
Sitr the spinach through the mash, a handful at a time until wilted and piping hot, 1-2 mins.
Serve the cod with the garlic butter sauce spooned over and the mash and roasted carrots alongside.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the pesto crust and garlic butter sauce, though some found the flavours didn't complement each other well.
- Ease of prep: Several reviewers noted it was quick and easy to prepare, while others found it a bit fiddly.
- Suggestions: Consider reducing the amount of pesto in the crust and adjusting the sauce to be less vinegary.
- Cooking tips: Some found the cod overcooked and dry; watch cooking time carefully, especially with thinner fillets.
