Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
2321 / 557
Fats (g)
26.9
of which saturated (g)
5.5
Carbohydrates (g)
42
of which sugars (g)
21.5
Fibers (g)
11.5
Proteins (g)
45.1
Salt (g)
1
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep vegetables
Preheat oven to 220°C/200°C fan. Cut eggplants and red bell pepper to cubes. Cut zucchinis in half, then slice. Cut tomatoes to quarters and remove the seeds. Coat the vegetables with olive oil and place on an oven tin lined with baking paper. Roast for 20-25 minutes. Season with salt and pepper.
2 Coat fish
Meanwhile, cut the cod into chunks and season with salt. Coat the pieces with green pesto. Chop the cashew nuts to small crumbles in a food processor or using a sharp knife. Coat the fish pieces in nut crumbles, pressing them firmly to the surface. Set aside.
3 Make tzatziki
Add the yogurt to a bowl. Rinse the cucumber and cut to four wedges lengthwise. Remove the watery seed part. Grate the wedges. Squeeze off the excess liquid well and add the grated cucumber to the yogurt. Peel and crush a piece of garlic clove, or use the whole clove. Add in. Mix well. Season lightly with salt.
4 Fry fish
Heat a generous amount of oil in a pan over medium heat. Add the fish to the pan and fry for 3-4 min on either side until cooked through and nicely golden (see pro tip). Transfer to a plate and spoon on top all the nut crumbles that remain in the pan.
5 Serve
Serve the fish with the roasted vegetables, Tzatziki and lemon wedges.