Recipes
Lemon crumb topped cod with pesto sweet potatoes
Try this delight for a healthy spin on the nation's classic: fish and chips
Try this delight for a healthy spin on the nation's classic: fish and chips
(24 votes)
Cook: 30 Mins
Serves: 4
Price: £2.74 per serving
Nutritional Information
Each 372g serving contains
Energy
1588kj
379kcal
1588kj
379kcal
19%
Fat
8.6g
8.6g
Med
12%
12%
Saturates
0.7g
0.7g
Low
4%
4%
Sugars
10.0g
10.0g
Med
11%
11%
Salt
0.93g
0.93g
Med
16%
16%
of your reference intake.
Typical energy values per 100g:
427kj/102kcal
Typical energy values per 100g:
427kj/102kcal
Ingredients
400g Frozen for Freshness Sweet Potato Chunks
1tbsp rapeseed oil
2tbsp green pesto
Zest and juice 1 lemon
75g dried plain breadcrumbs
2 x 260g packs Asda 2 Line Caught Cod Fillets
400g pack frozen Asda 2 Steam Bags Green Vegetable Medley with Seasoned Butter Sauce
Method
1
Preheat the oven to 200C/180C Fan/Gas 6. Line a tray with baking paper.
2
Toss the sweet potato chunks with 2tsp of the oil and roast for 15 mins.
3
In a small bowl, stir together 1tsp of the pesto, the lemon zest, breadcrumbs and plenty of ground black pepper until combined.
4
Put the cod fillets on the tray and brush both sides with the remaining oil. Spoon the breadcrumb mixture over both fillets and press down firmly.
5
Put the tray in the oven and roast for 15-18 mins, until the fish is cooked through.
6
Take the sweet potatoes out of the oven. Drizzle over the remaining pesto then return to the oven and cook for 10 mins, or until tender.
7
Meanwhile, heat the green vegetable medley according to the pack instructions, then stir through the lemon juice and season with black pepper.
8
Divide the sweet potatoes and green veg between 4 plates and top each with a piece of cod. Serve immediately.