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
370 kJ 88 kcal
1683 kJ 402 kcal
Fat of which saturates
3.8 g 1.4 g
17.5 g 6.4 g
Carbohydrate of which sugars
8.1 g 1.5 g
37.1 g 6.7 g
Fibre
1.2 g
5.7 g
Protein
5.8 g
26.6 g
Salt
0.77 g
3.52 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
45g classic basil nut pesto
sunflower seed oil, Italian basil (36%), cashew nut, Grana Padano PDO cheese (milk, egg), glucose, Pecorino Romano PDO cheese (milk), sea salt, crushed pine kernels, extra virgin olive oil, whey protein (milk), flavourings, potato flakes, spices, acidity regulator: lactic acid; antioxidant: rosemary extract. May contain peanut & nuts
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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