Pesto Crusted Cod
with Mashed Potato, Roasted Carrots and Butter Sauce
20 Green SmartPoints® per serving
19 Blue SmartPoints® per serving
14 Purple SmartPoints® per serving
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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
3
Carrot
1
Echalion Shallot
1
Garlic Clove
25
Panko Breadcrumbs
32
Fresh Pesto
(Contains Milk)
2
Cod Fillets
(Contains Fish)
15
Cider Vinegar
(Contains Sulphites)
10
Vegetable Stock Paste
(Contains Celery)
30
Unsalted Butter
(Contains Milk)
Not included in your delivery
1
Olive Oil for the Crumb
100
Water for the Sauce
Nutritional information
Utensils
Instructions
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 potato 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 and season with salt and pepper. Drizzle with oil, season with salt and pepper then toss to coat. Roast on the top shelf of your oven until tender, 20-25 mins. When boiling, add the potatoes to the water 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 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 down with the back of your spoon as you go. Bake on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: Wash your hands after handling raw fish. The fish is cooked when opaque all the way through.
Heat a drizzle of oil in a medium frying pan on medium heat. Add the shallot and stir-fry until softened, 3-4 mins. Stir in the garlic and cook for 1 min. Add the vinegar and allow it to evaporate, 1-2 mins. Pour in the water for the sauce (see ingredients for amount) and vegetable stock paste, 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 carrots alongside, then spoon over the butter sauce. Enjoy!
