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.
Cals 521 · Prot 35 · Carbs 37 · Fat 22
Family-Friendly
Calorie smart
Try Hello Chef Now
45 min
photo
Trying to eat fewer calories, but still craving carbs? Fear not! This recipe features carbs, but in smaller portions.
Cals 521 · Prot 35 · Carbs 37 · Fat 22
Family-Friendly
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Pesto potatoes
New potatoes
250 Grams
Olive oil
1 Tbsp
Green pesto
50 Grams
Cod
Cod fillet
350 Grams
Vegetable oil
1 Tbsp
Salt
1 Tsp
Salted butter
20 Grams
Lemon
1 Piece
Salad
Cucumber
1 Piece
Sugar snap peas
100 Grams
Rocket
40 Grams
Balsamic vinegar
15 ML
Honey
15 Grams
Dijon mustard
6 Grams
Olive oil
1 Tbsp
Black pepper
0.5 Tsp

Tips for fussy eaters

Not a fan of rocket? Replace it with baby spinach.

Pro tip

Baste the cod with the butter (use a spoon) while frying!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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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.
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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. 
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3 Prep

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

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

Tips for fussy eaters

Not a fan of rocket? Replace it with baby spinach.

Pro tip

Baste the cod with the butter (use a spoon) while frying!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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