Pesto Cod and Tomato Parsley Salsa
with Garlic Roasted Potatoes and Aubergine
This delicious Pesto Cod and Tomato Parsley Salsa has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
The quantities provided above are averages only.
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.
Ingredients
450
Potatoes
1
Aubergine
(May contain Celery)
1
Garlic Clove
2
Cod Fillets
(Contains Fish)
50
Fresh Pesto
(Contains Milk)
125
Baby Plum Tomatoes
1
Flat Leaf Parsley
½
Lemon
Not included in your delivery
1
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Trim the aubergine then halve lengthways. Chop each half into four long strips, then chop widthways into roughly 2cm pieces. Peel and grate the garlic (or use a garlic press).
Pop the potato and aubergine onto a large baking tray. Drizzle with oil, season with salt and pepper then sprinkle over the garlic. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary. Once your oven is hot, roast on the top shelf of your oven until golden, 30-35 mins. Turn halfway through.
Meanwhile, pat the cod with kitchen paper to remove any excess moisture and season with salt and pepper. Line another baking tray with baking paper and lay on the cod fillets. Spread the pesto evenly over the top of the fillets. Set aside. IMPORTANT: Wash your hands and equipment after handling raw fish.
Quarter the baby plum tomatoes. Roughly chop the parsley (stalks and all). Zest the lemon then chop into wedges. Pop the tomatoes, parsley, lemon zest and olive oil for the dressing (see ingredients for amount) into a medium bowl. Add a squeeze of lemon juice. Mix together and season to taste with salt, pepper and more lemon juice if needed. Set aside.
When 15 mins of veg roasting time remain, pop the cod on the middle shelf of your oven and roast until cooked, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.
When everything is ready, divide the roast potatoes and aubergine between your plates. Top with the pesto cod and salsa. Serve with any lemon wedges alongside for squeezing over. Enjoy!
