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Roasted Cod and Mini Roast Potatoes
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Roasted Cod and Mini Roast Potatoes

Roasted Cod and Mini Roast Potatoes

with Warm Tomato and Pepper Salsa

This Roasted Cod and Mini Roast Potatoes is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Under 600 calories
Allergens:
Sulphites
Fish

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 Time40 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

125

Baby Plum Tomatoes

1

Red Onion

1

Bell Pepper

(May contain Celery)

1

Garlic Clove

15

Cider Vinegar

(Contains Sulphites)

2

Cod Fillets

(Contains Fish)

1

Dukkah Mix

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Nutritional information

Energy (kcal)358 kcal
Energy (kJ)1498 kJ
Fat5 g
of which saturates0 g
Carbohydrate53 g
of which sugars10 g
Protein28 g
Salt0.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Garlic Press
Medium Saucepan
Lid
Plate

Instructions

Roast the Potatoes
1

Preheat your oven to 200°C. Chop the potatoes into 1cm chunks (no need to peel). Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Prep the Veg
2

Meanwhile, halve the baby plum tomatoes. Halve, peel and thinly slice the red onion. Halve the pepper and discard the core and seeds. Slice into thin strips, then halve the strips. Peel and grate the garlic (or use a garlic press).

Start the Salsa
3

Heat a drizzle of oil in a medium saucepan on medium-high heat. When hot, add the sliced onion, pepper, cider vinegar and a pinch of sugar (if you have any). Allow the vinegar to evaporate, then add a splash of water and cover the pan with a lid. Allow to cook until the veg is soft, 8-10 mins, stirring occasionally to ensure the veg doesn't stick to the bottom of the pan.

Cook the Cod
4

Meanwhile, pat the cod with kitchen paper to remove any excess moisture and season with salt and pepper. Line a baking tray with baking paper and lay on the cod fillets. Sprinkle the dukkah over each fillet, patting it down so it sticks. Drizzle with a little oil, then set aside. When the potatoes have 15 mins cooking time left, roast the cod on the middle shelf until cooked, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

Finish the Salsa
5

Take the lid off the saucepan, then stir in the tomatoes and garlic. Cook uncovered until the tomatoes start to soften and break down, 3-4 mins. Once cooked, take off the heat and set aside until ready to serve.

Time To Serve
6

When everything is ready, share the mini roast potatoes between your plates and top with the roasted cod. Spoon the warm salsa on the side to finish. Enjoy!