Oven-Baked Cod With Creamy Pesto Sauce
This creamy oven-baked cod requires hardly any prep! You'll combine pesto and soft cheese to make a creamy pesto sauce, top with chopped courgette, cherry tomatoes and cod and then pop it in the oven to bubble away. Serve with crispy potatoes to the side. Delicious! (Gluten-free, suitable for coeliacs).
Ingredients for 2 people
You'll also need
Olive oil, Pepper, Salt, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a kettle
Cut the potatoes (skins on) into wedges, then cut each wedge in half
Add the potatoes to a baking tray with a generous drizzle of vegetable oil and a pinch of salt and pepper
Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp
Meanwhile, dissolve 1/2 [1] vegetable stock cube in 100ml [180ml]
Add the classic basil nut pesto and soft cheese and mix to combine – this is your creamy pesto sauce
Top, tail and dice the courgette[s]
Cut the cherry tomatoes in half
Pour the creamy pesto sauce into an oven-proof dish (or individual ones!)
Top with the diced courgette, chopped cherry tomatoes, and cod fillets
Drizzle the cod fillets with olive oil and season with a pinch of salt and pepper
Put the dish in the oven for 15-20 min or until the cod is cooked through
Tip: your fish is cooked when it flakes easily!
Serve the creamy pesto cod with the crispy potatoes to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, egg, fish, milk, nut, peanut).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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