Broccoli & Fennel Traybake with Cod
with almonds and roasted pepper pesto
This recipe provides 256g vegetables per portion
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
200 g
Broccoli
⅓ piece
Fennel
½ sachet(s)
Italian seasoning
½ sachet(s)
Peruvian-style spice mix
20 g
Roasted pepper pesto
(Contains: Melk (inclusief lactose), Cashewnoten May be present: Noten, Pinda's)
1 piece
Cod fillet
(Contains: Vis)
20 g
Arugula
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
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Cut the head of the broccoli into florets and dice the stem.
- Cut the stems of the fennel off the bulb and set aside until later.
- Cut the bulb of the fennel into quarters, remove the core and then slice into thin strips.
- In a large bowl, mix the fennel strips and broccoli with the olive oil and the Italian herbs. Season with salt and pepper.
- Spread the vegetables over a parchment-lined baking sheet (see Tip).
- Roast the vegetables in the oven for 20 - 25 minutes, or until cooked through, tossing halfway through.
Tip: leave some room on the baking sheet for the cod filet.
- Pat the cod dry with kitchen paper, then place each piece on a 30 x 30cm sheet of aluminium foil. Spread the roasted pepper pesto on top and sprinkle over the Peruvian-style spices. Season with salt and pepper to taste.
- Fold the foil shut around the cod, then cook it in the oven with the veggies for the last 12 - 15 minutes.
- Thinly slice the fennel stems, then put them in a salad bowl with the arugula. Add the white wine vinegar and a third of the extra virgin olive oil and toss well.
- Heat a frying pan without any oil over high heat. Toast the almond flakes until golden brown, then remove from the pan and set aside.
- Mix the Sicilian herbs with the mayonnaise, the rest of the extra virgin olive oil and some salt and pepper to taste.
- Serve the salad onto plates, place the cod on top and serve the roasted vegetables to the side.
- Scatter the shaved almonds over the cod and serve with a dollop of herb mayonnaise.
