Pesto Rosso Cod En Papillote with Shaved Almonds
with arugula salad, roasted broccoli & fennel
Pesto rosso originates from Sicily, Italy, and can also be called "pesto alla siciliana".
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
1 piece
Cod fillet
(Contains: Vis)
200 g
Broccoli
½ piece
Parsnip
½ sachet(s)
Italian seasoning
20 g
Arugula
½ sachet(s)
Sicilian-style herb mix
10 g
Shaved almonds
(Contains: Amandelnoten, Noten May be present: Gluten, Ei, Gerst, Kamut, Khorasan (tarwe), Mosterd, Haver, Pinda's, Lupine, Noten, Sesamzaad, Spelt, Soja, Rogge, Selderij, Tarwe, Zwaveldioxide en sulfiet)
20 g
Pesto rosso
(Contains: Melk (inclusief lactose), Cashewnoten May be present: Pinda's, Noten)
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.
- Dice the parsnip into 1cm chunks.
- Transfer the broccoli, parsnip 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 Sicilian herbs. 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.
- Add the arugula, the white wine vinegar and a third of the extra virgin olive oil in a salad bowl. 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.
