Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2270 / 546
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Boil potatoes
Preheat the oven to 200°C/180°C fan. Thoroughly wash the potatoes. Slice them in half. Cook them in a pot of salted boiling water for 15 min or until tender. Drain and leave to steam dry in a colander for 5 min.
2 Bake potatoes
Once the potatoes are soft and tender, place them onto a lined baking tray and smash each potato with a fork. Drizzle the potatoes with oil and bake for 20-25 min or until crispy and golden brown.
Meanwhile, chop the cucumbers into small chunks. Halve the sugar snap peas. Wash and dry the rocket.
In a small bowl, combine the vinegar, honey, Dijon, a drizzle of oliveoil and a pinch of salt and pepper.
Pat the codfillets dry with kitchen paper. Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the cod with a pinch of salt and cook for 2 min. Flip the fillets over, add the butter and cook for 2 min further or until the fish flakes easily with a fork. Squeeze half of the lemon juice into the pan.
Add the rocket, cucumber and sugarsnappeas to the dressing. Toss. Spoon the pesto over the potatoes. Serve the pestopotatoes and the lemony, buttery cod with the salad alongside.