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).
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.2 g||5.4 g|
|Protein||5.7 g||26 g|
|Salt||0.91 g||4.15 g|
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.
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
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
Meanwhile, dissolve 1/2  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
Top, tail and dice the courgette[s]
Cut the cherry tomatoes in half
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
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!
Serve the creamy pesto cod with the crispy potatoes to the side