PESTO ROASTED COD AND VEG
Mediterranean roasted vegetables with pesto baked cod. One tray, little mess, healthy, simple and a great way to add flavour to white fish.
Provided by Dyson1590
Time 55m
Yield Serves 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 180 degrees C.
- Chop the peppers, courgettes and red onions into chunks approx.. 3cm x 3cm and place on a large baking tray. Cover evenly with a bit of oil (I use coconut) and season with salt, pepper and a good sprinkling of smoked paprika. Bake the veg for 25-30minutes
- Remove the veg from the oven and add in the whole pack of cherry tomatoes. Take the cod fillets and rest them on top of the veg. Put heaped 1tbsp of red pesto on top of each fillet and spread to cover the top of the fish, then sprinkle pumpkin seeds onto the pesto (you can also use breadcrumbs / parmesan / chilli / whatever takes your fancy).
- Put the tray back into the oven and bake for 15-20minutes until the fish is cooked. The veg should be cooked and caramelised, not watery.
PESTO BAKED COD AND POTATOES
This Pesto Baked Cod recipe is easy and ready in 30 minutes! It's made with potatoes and topped with a creamy lemon basil pesto sauce.
Provided by Christine Rooney
Categories Main Course
Time 40m
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees Fahrenheit.
- Thoroughly wash and scrub 6-8 red potatoes (or waxy potatoes of choice). Dice the potatoes into chunks, making sure they are all relatively the same size to ensure even cooking.
- Once the potaotes are diced, place them on a large baking sheet. Drizzle 2 tablespoon olive oil over the potatoes, along with 2 teaspoon each of garlic powder and Italian seasoning. Add ¼ teaspoon each of kosher salt and pepper. Toss until completely coated.
- Roast the potatoes for 15 minutes. Remove the pan from the oven after 15 minutes.
- If using frozen cod, allow the fish to thaw completely before use.
- Once thawed, cut 1 - 1 ½ lbs. into evenly sized filets. Place them on a large plate or separate baking sheet. Pat both sides of the cod dry with paper towels.
- Drizzle the fish with 1 tablespoon olive oil and sprinkle ¼ teaspoon each of kosher salt and pepper on the cod.
- Place the cod on top of the halfway-roasted potatoes and arrange them so that the pieces of fish are not touching each other.
- Return the baking sheet to the oven and roast for another 15 minutes, or until the cod is finished cooking. Remove the pan from the oven.
- Combine ¼ cup jarred basil pesto, 2 tablespoon mayo, and 2 tablespoon lemon juice in a small bowl.
- Stir until completely combined using a fork or a small whisk.
- Place a couple spoonfuls of roasted potatoes on a plate and drizzle them with desired amount of the pesto mayo.
- Place a few cod filets over the top of the potatoes and sauce.
- Squeeze some fresh lemon over the top of the dish. Garnish with fresh minced basil (optional).
Nutrition Facts : ServingSize 2 cups, Calories 546 kcal, Carbohydrate 45 g, Protein 46 g, Fat 20 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 101 mg, Sodium 515 mg, Fiber 6 g, Sugar 4 g, UnsaturatedFat 12 g
WARM PESTO ROAST VEG
A great accompaniment to pasta, make ahead and take some to work to spruce up your lunch
Provided by Good Food team
Categories Dinner, Side dish, Snack, Supper, Vegetable
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 230C/fan 210C/gas 8. Rub the sliced veg with the oil, garlic, salt and black pepper, then place in a roasting tin in an even layer. Roast for 30 mins until golden and soft.
- Allow to cool slightly, then tip into a large bowl. Mix with the basil pesto, spinach leaves and toasted pine nuts, then serve.
Nutrition Facts : Calories 306 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 29 grams sugar, Fiber 10 grams fiber, Protein 10 grams protein, Sodium 0.32 milligram of sodium
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