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.
Tags:
Extra Veggies
•-30% carbs
Allergens:
Amandelnoten
•Pinda's
•Vis
•Cashewnoten
•Melk (inclusief lactose)
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total25 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
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
Energy (kJ)3062 kJ
Calories732 kcal
Fat46.3 g
Saturated Fat15.4 g
Carbohydrate40 g
Sugar14.8 g
Dietary Fiber12.1 g
Protein33.4 g
Salt1.2 g
Potassium546.3 mg
Calcium57.5 mg
Iron0.9 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
•Pan
•Tall-Sided Pan
•Potato Masher
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
4
- 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.
