Cod in Pesto Butter with Salted Almonds
with cheesy parsnip-potato mash & Romano pepper
Parsnips are actually one of the oldest known vegetables! They were grown as far back as ancient times and were often used as a way of sweetening dishes.
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
½ piece
Parsnip
100 g
Potatoes
1 piece
Romano pepper
½ piece
Onion
10 g
Salted almonds
(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)
½ sachet(s)
Sicilian-style herb mix
1 piece
Cod fillet
(Contains: Vis)
20 g
Green pesto
(Contains: Cashewnoten, Melk (inclusief lactose) May be present: Noten, Pinda's)
25 g
Cream cheese
(Contains: Melk (inclusief lactose))
Not included in your delivery
1 tablespoon
Olive oil
1 tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a pot or saucepan.
- Peel the parsnip and potatoes and cut into rough chunks.
- Boil for 12 - 15 minutes or until soft, then drain and set aside.
- Halve the Romano pepper lengthways and slice the onion into half rings.
- Heat a clean frying pan over high heat and toast the almonds until golden-brown. Remove from the pan and roughly chop, then set aside.
- Heat a drizzle of olive oil in the same pan over medium-high heat. Fry the onion and the Romano pepper for 4 - 6 minutes, then flip the Romano pepper and fry for another 4 - 6 minutes.
- Add the Sicilian-style herbs and season to taste with salt and pepper.
- Heat a drizzle of olive oil in another frying pan over medium-high heat. Fry the fish for 1 - 2 minutes per side.
- Add the pesto and a knob of butter and then baste the fish continuously. Season to taste with salt and pepper.
- Mash the parsnip and potatoes with the cream cheese and a knob of butter. Season to taste with salt and pepper.
- Serve the mash on plates with the Romano pepper and onion alongside.
- Top with the fish and then pour over the rest of the pesto butter as preferred.
- Garnish with the almonds to finish.
