Cashew Crusted Pesto Cod

with Mediterranean Vegetables and Tzatziki
Calorie smart
Enjoy an evening of Mediterranean flavours!
Cooking time: 30 min
Cals 573 · Prot 42 · Carbs 37 · Fat 27
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Cod fillet
350 Grams
1 Tsp
Green pesto
50 Grams
Cashew nuts
40 Grams
Olive oil
3 Tbsp


1 Piece
Red pepper
1 Piece
Small zucchini
2 Pieces
1 Piece
Olive oil
2 Tbsp
1 Tsp
Black pepper
1 Tsp


Natural yogurt
170 Grams
1 Piece
Garlic cloves
1 Piece
0.5 Tsp

To serve

1 Piece


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.
Tips for fussy eaters
Puree some of the roasted vegetables and add a drop of cream. Serve with pasta and a few crusty pieces of fish (maybe without the pesto layer).
Pro tip
Pan-fry the fish over a medium heat so that it cooks through but doesn't burn on the surface.

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