Lemon Butter Cod with Smashed Pesto Potatoes

Name: Lemon Butter Cod with Smashed Pesto Potatoes and Crisp Salad
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 250 Grams of New potatoes; 1 Tbsp of Olive oil; 50 Grams of Green pesto; 350 Grams of Cod fillet; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 20 Grams of Butter; 1 Piece of Lemon; 1 Piece of Cucumber; 100 Grams of Sugar snap peas; 40 Grams of Rocket; 15 ML of Balsamic vinegar; 15 Grams of Honey; 6 Grams of Dijon mustard; 1 Tbsp of Olive oil; 1 Tsp of Black pepper

and Crisp Salad

Trying to eat fewer calories, but still craving carbs? Fear not! This recipe features carbs, but in smaller portions.

51 Reviews

Cals 545 · Prot 40 · Carbs 48 · Fat 23

Family Friendly

45 min

Lemon Butter Cod with Smashed Pesto Potatoes and Crisp Salad

Trying to eat fewer calories, but still craving carbs? Fear not! This recipe features carbs, but in smaller portions.

51 Reviews

Cals 545 · Prot 40 · Carbs 48 · Fat 23

Family Friendly

Ingredients

Pesto potatoes

New potatoes

250 Grams

Olive oil

1 Tbsp

Green pesto 2*4*

50 Grams

Cod

Cod fillet 6*

350 Grams

Vegetable oil

1 Tbsp

Salt

1 Tsp

Butter 4*

20 Grams

Lemon

1 Piece

Salad

Cucumber

1 Piece

Sugar snap peas

100 Grams

Rocket

40 Grams

Balsamic vinegar 14*

15 ML

Honey

15 Grams

Dijon mustard 13*

6 Grams

Olive oil

1 Tbsp

Black pepper

0.5 Tsp

Allergens

*2 Tree Nuts, *4 Milk, *6 Fish, *14 Sulphur Dioxide, *13 Mustard

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)	2263 / 545
Fats (g)	23.4
of which saturated (g)	8.2
Carbohydrates (g)	48
of which sugars (g)	12.6
Fibers (g)	6.7
Proteins (g)	39.9
Salt (g)	1.3

*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 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.

3 Prep

Meanwhile, chop the cucumbers into small chunks. Halve the sugar snap peas. Wash and dry the rocket.

4 Dressing

In a small bowl, combine the vinegar, honey, Dijon, a drizzle of olive oil and a pinch of salt and pepper.

5 Cod

Pat the cod fillets 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.

6 Serve

Add the rocket, cucumber and sugar snap peas to the dressing. Toss. Spoon the pesto over the potatoes. Serve the pesto potatoes and the lemony, buttery cod with the salad alongside.

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