Pesto Rosso Cod En Papillote with Shaved Almonds

Name: Pesto Rosso Cod En Papillote with Shaved Almonds with arugula salad, roasted broccoli & fennel
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 2 piece Cod fillet; 360 g Broccoli; ⅔ piece Fennel; 1 sachet(s) Italian seasoning; 40 g Arugula; 40 g Roasted pepper pesto; 1 sachet(s) Peruvian-style spice mix; 1 sachet(s) Sicilian-style herb mix; 20 g Shaved almonds; 2 tablespoon Olive oil; 2 teaspoon White wine vinegar; 3 tablespoon Extra virgin olive oil; 2 tablespoon [Plant-based] mayonnaise; to taste Salt and pepper

with arugula salad, roasted broccoli & fennel

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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?

Tags:

Calorie Smart

•Extra Veggies

•-30% carbs

Allergens:

Vis

•Melk (inclusief lactose)

•Cashewnoten

•Noten

•Amandelnoten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total30 minutes

Cooking Time30 minutes

DifficultyMedium

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)2894 kJ

Calories692 kcal

Fat55.6 g

Saturated Fat7.7 g

Carbohydrate9 g

Sugar5.3 g

Dietary Fiber9.8 g

Protein33.8 g

Salt1.7 g

Potassium758.8 mg

Calcium143.6 mg

Iron2.3 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

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.

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.
Make some space among the vegetables, then add the fish and return to the oven for 12 - 15 minutes.

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.

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.