Cashew Crusted Pesto Cod

with Mediterranean Vegetables and Tzatziki
Enjoy an evening of Mediterranean flavours!
Cals 557 · Prot 45 · Carbs 42 · Fat 27
Low Carb
30 min
Cashew Crusted Pesto Cod with Mediterranean Vegetables and Tzatziki
Enjoy an evening of Mediterranean flavours!
Cals 557 · Prot 45 · Carbs 42 · Fat 27
Low Carb
Ingredients
Fish
Cod fillet 6*
350 Grams
Salt
1 Tsp
Green pesto 2*4*
50 Grams
Cashew nuts 1*2*
40 Grams
Olive oil
3 Tbsp
Vegetables
Eggplant
1 Piece
Red pepper
1 Piece
Small zucchini
2 Pieces
Tomatoes
1 Piece
Olive oil
2 Tbsp
Salt
1 Tsp
Black pepper
1 Tsp
Tzatziki
Natural yogurt 4*
170 Grams
Cucumber
1 Piece
Garlic cloves
1 Piece
Salt
0.5 Tsp
To serve
Lemon
1 Piece

Allergens

*6 Fish, *2 Tree Nuts, *4 Milk, *1 Peanuts
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

Prep vegetables

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.
Coat fish

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.
Make tzatziki

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.
Fry fish

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.
Serve

5 Serve

Serve the fish with the roasted vegetables, Tzatziki and lemon wedges.
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