Pesto Crusted Cod
with Mashed Potato and Roasted Carrots
Hazelnuts and herbs combine to make a fabulous pesto crust for flaky cod. Served with fluffy mash and sweet, thyme-roasted carrots, it makes a colourful and - more importantly - delicious plateful!
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
25
Hazelnuts
(Contains Nuts May contain Nuts)
2
Cod Fillets
(Contains Fish)
15
Panko Breadcrumbs
15
Unsalted Butter
½
Vegetable Stock Powder
12
Basil
2
Carrot
450
Potatoes
⅓
Dried Thyme
Not included in your delivery
3
Olive Oil
50
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 180°C and put a large saucepan of water with a pinch of salt on to boil for the potato. Chop the potato into 2cm chunks (no need to peel). Peel the carrot and remove the top and bottom, then halve lengthways and chop into batons the size of your index finger.
Put the carrot on a lined baking tray in a single layer. Drizzle with oil and season with salt, pepper and the dried thyme. Roast on the top shelf of your oven until soft and slightly crispy, 20-25 mins. Pop the potato into your pan of boiling water. Cook for 15-20 mins. TIP: The potato is cooked when you can easily slip a knife through.
Meanwhile, finely chop the basil (stalks and all). Crush the hazelnuts in their pack with a rolling pin or the base of a saucepan. Mix half the basil and all of the nuts in a small bowl with the panko breadcrumbs, olive oil (see ingredients for amount) and a pinch of salt and pepper. TIP: If the pesto is a little dry, just add a splash more oil.
Line another baking tray with baking paper. Drizzle with oil and lay the cod on the tray. Spoon the pesto evenly over the fish, pressing down with the back of your spoon as you go. Cook on the middle shelf of your oven for 15-17 mins. tTIP: The fish is cooked when the centre is opaque.
Drain the potato in a colander, then return to the pan. Add a little olive oil and a splash of milk (if you have some). Season with salt and pepper. Mash until smooth, then taste and add more seasoning if necessary. TIP: Tasting is essential! Put a lid on the pan to keep the mash warm while you finish up.
Heat a small frying pan on medium-high heat, add the stock powder and water (see ingredients for amount). Bring to the boil and stir to dissolve the stock powder. As the stock bubbles away, whisk in the butter and remaining basil. Remove from the heat and add a grind of pepper. Serve the pesto cod on top of the mashed potato with the roasted carrots to one side. Drizzle the butter sauce over your cod. ENJOY!
