Cod

Lemon crumb topped cod with pesto sweet potatoes

Try this delight for a healthy spin on the nations classic fish and chips

By , 02 January 2019

(9 votes)

Lemon crumb topped cod with pesto sweet potatoes
  • 30 Mins

  • Serves: 4

  • Price: £2.74 per serving

Nutritional Info
Each 372g serving contains
  • Energy

    1588KJ

    379KCAL

    19%
  • Fat

    8.6g

    low

    12%
  • Saturates

    0.7g

    low

    4%
  • Sugars

    10.0g

    low

    11%
  • Salt

    0.93g

    low

    16%
of your reference intake.
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
  • Preheat the oven to 200C/180C Fan/Gas 6. Line a tray with baking paper.

  • Toss the sweet potato chunks with 2tsp of the oil and roast for 15 mins.

  • In a small bowl, stir together 1tsp of the pesto, the lemon zest, breadcrumbs and plenty of ground black pepper until combined.

  • 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.

  • Put the tray in the oven and roast for 15-18 mins, until the fish is cooked through.

  • 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.

  • Meanwhile, heat the green vegetable medley according to the pack instructions, then stir through the lemon juice and season with black pepper.

  • Divide the sweet potatoes and green veg between 4 plates and top each with a piece of cod. Serve immediately.