
Crispy Cod with Herby Veg

Serves: 4

Prep: 10 mins

Cook: 20 mins

Kcal pp: 456
Ingredients Jump to method
Fruit & Veg
1 lemon
1 head broccoli
2 zucchinis
½ bunch fresh rosemary
Fish
4 cod fillets
Cans & Jars
2 x 15 oz can butter beans
Condiments
2 tbsp green pesto
Bread & Baking Goods
2 slices white bread
Frozen
8 oz frozen peas
Pantry
Salt and pepper
Olive oil
Method
To begin, preheat the oven to 425ºF.
Cut the zucchinis into half-moon slices and place them onto a large roasting tray. Add the peas and drained butter beans. Drizzle over a little olive oil, then season with salt and pepper. Mix everything together, ensuring everything is spread evenly.
Tear up 2 slices of bread and add to a processor. Pulse until you have small breadcrumbs. Finely chop the rosemary leaves. Place the fish fillets on top of the veg and evenly coat the top of the fish with 2 tbsp pesto. Then, sprinkle the fish with breadcrumbs and finely chopped rosemary leaves. Add the tray to a pre-heated oven for 20 minutes.
Once the tray has been in the oven for 15 minutes, bring a pan of salted water to a boil. Once boiling, add the broccoli and cook for the final 4 minutes. Once everything is ready, drain the broccoli and plate up with the fish and roasted veg. Finish by squeezing over fresh lemon juice, catching any pips in your hand.
Nutritional Data Per Portion
Energy
456 kcal
Total Fat
11.18 g
Saturated Fat
2 g
Carbohydrates
45.83 g
Sugar
9.43 g
Fibre
14.81 g
Protein
42.94 g
Sodium
71.49 mg
This nutritional information is provided as a courtesy and is an estimate only. Read full details here.