Pesto Rosso Cod En Papillote with Shaved Almonds
with arugula salad, roasted broccoli & fennel0.0(40)
Calories
:
689 kcalProtein
:
32.4g proteinTotal
:
30 minutesDifficulty
:
MediumCalorie Smart
Extra Veggies
-30% carbs
Allergens:
- Vis
- Melk (inclusief lactose)
- Cashewnoten
- Noten
- Amandelnoten
- Noten
- Pinda's
- May contain traces of allergens
- Sesamzaad
Top this dish with shaved almonds for the perfect finishing touch. Did you know that almonds are actually stone fruits, just like peaches and apricots?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Cod fillet
(Contains: Vis)
200 g
Broccoli
⅓ piece
Fennel
½ sachet(s)
Italian seasoning
20 g
Arugula
20 g
Roasted pepper pesto
(Contains: Melk (inclusief lactose), Cashewnoten May be present: Noten, Pinda's)
½ sachet(s)
Peruvian-style spice mix
½ sachet(s)
Sicilian-style herb mix
10 g
Shaved almonds
(Contains: Noten, Amandelnoten May be present: Noten, Pinda's, Sesamzaad)
Not included in your delivery
1 tablespoon
Olive oil
1 teaspoon
White wine vinegar
1.5 tablespoon
Extra virgin olive oil
1 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2884 kJ
Calories689 kcal
Fat56.3 g
Saturated Fat7.7 g
Carbohydrate9 g
Sugar5.3 g
Dietary Fiber9.8 g
Protein32.4 g
Cholesterol69.6 mg
Salt1.6 g
Potassium1270 mg
Calcium156.8 mg
Iron2.5 mg
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
•Large Bowl
•Baking Sheet with Baking Paper
•Aluminum Foil
•Paper Towel
•Tall-Sided Pan
•Salad Bowl
•Small Bowl
Cooking Steps
1
- Preheat the oven to 200°C.
- Cut the head of the broccoli into florets and dice the stem.
- Cut the fennel stems off of the bulb and set aside until later use. Quarter the fennel and remove the tough core, then chop the fennel into thin strips.
- Transfer the broccoli, fennel and Italian herbs to a large bowl and drizzle generously with olive oil. Season with salt and pepper, then toss well to coat.
2
- Transfer the vegetables to a parchment-lined baking sheet. Roast in the oven for 10 minutes.
- Pat the fish dry with kitchen paper, then transfer each fillet to a 30cm square of aluminum foil.
- Top with the pesto and the Peruvian-style spices. Season with salt and pepper, then seal the foil tightly.
- Add the fish to the baking sheet and return to the oven for 12 - 15 minutes.
3
- Thinly slice the reserved fennel stalks and transfer to a salad bowl.
- Add the arugula, the white wine vinegar and a third of the extra virgin olive oil. Toss well to combine.
- In the meantime, heat a clean frying pan over high heat and toast the almonds until golden-brown. Remove from the pan and set aside.
4
- In a small bowl, combine the Sicilian herbs with the mayonnaise and the rest of the extra virgin olive oil. Season to taste with salt and pepper.
- Serve the salad, roasted vegetables and fish on plates.
- Top the fish with the mayonnaise sauce and garnish with the almonds.
