Signature Cod with Pesto Potatoes & Onion Chutney
fall in love again (and again!) with our most loved recipesCalories
:
593 kcalProtein
:
29.9g proteinTotal
:
15 minutesDifficulty
:
MediumCalorie Smart
Extra Veggies
Family
High Protein
Allergens:
- Vis
- Noten
- Cashewnoten
- Melk (inclusief lactose)
- Pistachenoten
- Paranoten
- Pecannoten
- Amandelnoten
- Macadamianoten
- Pinda's
- Walnoten
- Hazelnoten
- Noten
- May contain traces of allergens
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Cod fillet
(Contains: Vis)
200 g
Potatoes
½ piece
Onion
½ piece
Bell pepper
125 g
Chestnut mushrooms
20 g
Green pesto
(Contains: Noten, Cashewnoten, Melk (inclusief lactose) May be present: Pistachenoten, Paranoten, Pecannoten, Amandelnoten, Macadamianoten, Pinda's, Walnoten, Hazelnoten, Noten)
½ sachet(s)
Sicilian-style herb mix
40 g
Onion chutney
Not included in your delivery
½ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
to taste
[Plant-based] mayonnaise
50 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2483 kJ
Calories593 kcal
Fat25.3 g
Saturated Fat6.8 g
Carbohydrate63.1 g
Sugar23 g
Dietary Fiber11.4 g
Protein29.9 g
Salt1.3 g
Potassium1251.4 mg
Calcium36.8 mg
Iron1.3 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.
Cooking Steps
1
- Prepare the stock. Boil plenty of salted water in a pot or saucepan.
- Thoroughly wash the potatoes and then dice them.
- Boil the potatoes for 12 - 13 minutes, covered, then drain and return to the pot.
- Stir in the pesto, then season to taste with salt and pepper.
2
- Slice the onion into thin half-rings.
- Quarter the mushrooms.
- Cut the bell pepper into strips.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the onion, the bell pepper and the mushrooms with the Sicilian-style herbs for 7 - 9 minutes. Season with salt and pepper.
Did you know... the mushrooms in this recipe contain phosphorus, which supports normal energy levels in the body.
3
- Pat the fish dry with kitchen paper.
- Melt a knob of butter in a frying pan over medium-high heat and fry the fish for 1 - 2 minutes per side.
- Season to taste with salt and pepper, then remove from the pan and set aside.
- Deglaze the pan with the stock, then add the onion chutney and cook for 2 - 3 minutes, or until thickened and reduced.
4
- Serve the vegetables on plates with everything else alongside.
- Serve with the onion jus and some mayonnaise as preferred.
