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Serves
US | Metric
Ingredients
  • 2 fresh, skinless cod fillets
  • 1 slice of wholemeal bread
  • 50 g lighter green pesto
  • 1 tbsp lemon juice
  • 400 g baby potatoes
  • 1 tbsp olive oil
  • 1 tsp dried rosemary
  • 1 garlic clove, chopped
  • salt & pepper
  • 325 g frozen broccoli
Pesto-crusted Cod with Rosemary and Garlic Potatoes Pesto-crusted Cod with Rosemary and Garlic Potatoes

Pesto-crusted Cod with Rosemary and Garlic Potatoes

Prep 10 minutes
Total 30 minutes
  • Preheat the oven to 180 degrees (fan)
  • Start by adding the slice of bread to a blender and blitz to make breadcrumbs
  • Add a squeeze of lemon juice and the light pesto to the breadcrumbs, then mix together.
  • Line a baking tray with baking paper and sit the two skinless cod fillets on the paper
  • Add the pesto breadcrumb pesto mixture evenly to the top and sides of each cod fillet then spray with low cal cooking oil spray. 
  • Slice the baby potatoes in half and add to the pressure cooker* with 150 ml water, cooked on low for 3 minutes with a quick pressure release.
  • In a pestle and mortar, add the dried rosemary, chopped garlic and olive oil, crush and mix together to form a paste
  • Using a brush, coat the parboiled potatoes in the garlicky paste then air fry** for 15 mins at 200 degrees. Pop the fish into the oven at the same time. 
  • Whilst the fish and potatoes are cooking, add the frozen broccoli to a pan with boiling water and boil for 15 mins. Drain
  • Remove the fish from the oven and put to one side. Remove the potatoes from the air fryer. 
  • Serve all together and enjoy!
Pesto-crusted Cod with Rosemary and Garlic Potatoes Pesto-crusted Cod with Rosemary and Garlic Potatoes

Pesto-crusted Cod with Rosemary and Garlic Potatoes

favorite
print
like
Prep 10 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 2 fresh, skinless cod fillets
  • 1 slice of wholemeal bread
  • 50 g lighter green pesto
  • 1 tbsp lemon juice
  • 400 g baby potatoes
  • 1 tbsp olive oil
  • 1 tsp dried rosemary
  • 1 garlic clove, chopped
  • salt & pepper
  • 325 g frozen broccoli

  • Preheat the oven to 180 degrees (fan)
  • Start by adding the slice of bread to a blender and blitz to make breadcrumbs
  • Add a squeeze of lemon juice and the light pesto to the breadcrumbs, then mix together.
  • Line a baking tray with baking paper and sit the two skinless cod fillets on the paper
  • Add the pesto breadcrumb pesto mixture evenly to the top and sides of each cod fillet then spray with low cal cooking oil spray. 
  • Slice the baby potatoes in half and add to the pressure cooker* with 150 ml water, cooked on low for 3 minutes with a quick pressure release.
  • In a pestle and mortar, add the dried rosemary, chopped garlic and olive oil, crush and mix together to form a paste
  • Using a brush, coat the parboiled potatoes in the garlicky paste then air fry** for 15 mins at 200 degrees. Pop the fish into the oven at the same time. 
  • Whilst the fish and potatoes are cooking, add the frozen broccoli to a pan with boiling water and boil for 15 mins. Drain
  • Remove the fish from the oven and put to one side. Remove the potatoes from the air fryer. 
  • Serve all together and enjoy!