Crispy Cod with Herby Veg

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Serves: 4

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Prep: 10 mins

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Cook: 20 mins

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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.