Sweet Pointed Pepper Baked Cod With Salsa Verde And Fries
This is simplicity at its best. You'll bake cherry tomatoes, sweet pointed pepper, garlic and onion in the oven until sweet and juicy. Lay the cod on top for the final cook and dollop homemade salsa verde over to serve. Under 600 calories.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Pepper, Salt, Olive oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Deseed your sweet pointed pepper[s] (scrape the seeds and pith out with a teaspoon) and chop roughly
Chop your cherry tomatoes in half
Peel and chop your brown onion[s] into thick slices
Peel and finely slice (don't chop!) your garlic
Add the chopped veg and garlic to an oven-proof dish with 2 tbsp [3 tbsp] [4 tbsp] olive oil and a generous pinch of salt and pepper
Cover the dish with tin foil and put it in the oven for an initial 20 min
Tip: Cooking for 4? You may need to use 2 dishes!
Cut your potatoes (skins on) into thin fries
Add the fries to a baking tray (or two!) with a drizzle of vegetable oil and a generous pinch of salt and pepper and give everything a good mix up
Put the tray[s] in the oven for 25-30 min or until golden and crisp
Meanwhile, chop your parsley finely, including the stalks
Chop your capers finely
Combine the chopped parsley (save a little for garnish!) and capers with your white wine vinegar, Dijon mustard and 2 tbsp [3 tbsp] [4 tbsp] olive oil
Season with a pinch of salt and mix thoroughly – this is your salsa verde
Remove the roasted vegetables from the oven and take off the tin foil
Lay your cod fillet[s] over the top of the vegetables with a drizzle of olive oil and a crack of black pepper and return the dish to the oven for a final 12 min or until the cod is cooked through
Tip: Your fish is cooked once it turns opaque and flakes easily
Remove the cod from the oven and drizzle the salsa verde over the top
Serve the baked cod and roasted vegetables with the fries to the side
Sprinkle over the reserved parsley and finish with a crack of black pepper
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 † (fish, gluten, mustard, sulphites).
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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