This creamy oven-baked cod requires hardly any prep! You'll combine pesto and soft cheese to make a creamy pesto sauce, top with chopped courgette, cherry tomatoes and cod and then pop it in the oven to bubble away. Serve with crispy potatoes to the side. Delicious! (Gluten-free, suitable for coeliacs).
Prep Time
25 min
Cuisine
Italian
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1 soft cheese pot (50g)<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
371 kJ 88 kcal
1688 kJ 402 kcal
Fat of which saturates
3.9 g 1.4 g
17.7 g 6.4 g
Carbohydrate of which sugars
8.1 g 1.5 g
37.1 g 6.7 g
Fibre
1.2 g
5.4 g
Protein
5.7 g
26 g
Salt
0.91 g
4.15 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
2 x 110g cod fillets
cod (fish)100%
1 courgette
courgette
125g cherry tomatoes
cherry tomatoes
300g potatoes
potato
1 classic nut pesto pot (45g)
sunflower seed oil, italian basil (36%), cashew (nut), grana padano pdo cheese (milk, rennet, salt, preservative: lysozyme from egg (e1105), glucose, pecorino romano pdo cheese (milk, salt, rennet), sea salt, crushed pine kernels, extra virgin olive oil, whey protein (milk), flavourings, potato flakes, spices, antioxidant: rosemary extract; acidity regulator: lactic acid
Allergens highlighted by † (fish, milk, egg, nut, celery)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a kettle
Cut the potatoes (skins on) into wedges, then cut each wedge in half
2
Add the potatoes to a baking tray with a generous drizzle of vegetable oil and a pinch of salt and pepper
Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp
3
Meanwhile, dissolve 1/2 [1]vegetable stock cube in 100ml [180ml]
Add the classic basil nut pesto and soft cheese and mix to combine – this is your creamy pesto sauce
4
Top, tail and dice the courgette[s]
5
Cut the cherry tomatoes in half
6
Pour the creamy pesto sauce into an oven-proof dish (or individual ones!)
Top with the diced courgette, chopped cherry tomatoes, and cod fillets
Drizzle the cod fillets with olive oil and season with a pinch of salt and pepper
7
Put the dish in the oven for 15-20 min or until the cod is cooked through
Tip: your fish is cooked when it flakes easily!
8
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