Pesto Cod with Creamy Potato and Parsnip Mash
with Romano pepper and roasted almonds
This recipe provides 255grams of vegetables per portion.
Tags:
Low Carb
•Pescatarian
Allergens:
Almonds
•Peanuts
•Fish
•Cashews
•Milk
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time25 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
½ piece
Parsnip
100 g
Potatoes
1 piece
Romano pepper
½ piece
Onion
10 g
Salted almonds
(Contains Almonds, Peanuts May be present Tree nuts, Sesame)
½ sachet(s)
Sicilian-style herb mix
1 piece
Cod fillet
(Contains Fish)
20 g
Green pesto
(Contains Cashews, Milk May be present Peanuts, Tree nuts)
25 g
Cream cheese
(Contains Milk)
Not included in your delivery
1 tablespoon
Olive oil
1 tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3062 kJ
Calories732 kcal
Fat46.3 g
Saturated Fat14.4 g
Carbohydrate40 g
Sugar14.8 g
Dietary Fiber12.1 g
Protein33.4 g
Salt1.3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Peeler
•Tall-Sided Pan
•Potato Masher
Cooking Steps
1
- Boil plenty of salted water in a pot or saucepan.
- Peel the parsnip and potatoes and cut into big chunks. Add to the boiling water and cook for 12 - 15 minutes or until soft. Drain and set aside.
- Cut the Romano peppers in half.
- Slice the onion into half rings.
2
- Heat a clean frying pan over medium-high heat. Toast the almonds for 1 - 2 minutes, then remove from the pan and roughly chop.
- Heat a drizzle of olive oil in the same pan. Fry the onion and the Romano pepper 4 - 6 minutes over medium-high heat, then flip the Romano pepper and fry on the other side for another 4 - 6 minutes. Season with the Sicilian-style herb mix and salt and pepper to taste.
3
- Heat another frying pan over medium-high heat. Fry the cod in a drizzle of olive oil for 2 - 3 minutes per side. Add the pesto and a knob of butter and baste the cod until coated.
- Season the cod with salt and pepper to taste.
- Add the cream cheese and a knob of butter to the parsnip and potatoes, then mash them using a potato masher. Season with salt and pepper to taste.
4
- Serve the parsnip potato mash on plates.
- Add the Romano pepper and the onion on the side.
- Serve the pesto cod on top of the mash and pour over the leftover pesto butter as preferred.
- Garnish with the almonds.