Cod with pesto roasted vegetables
2
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Full of sunny flavour, this simple tray bake makes fish the hero
Ingredients
Butternut Squash
800 g, ready-prepared, diced
Red onion
2 small
Red pepper
2 medium
Garlic
4 clove(s)
Calorie controlled cooking spray
4 spray(s)
Reduced fat green pesto
75 g
Cod, raw
4 fillet(s), medium
Olive Oil
1 tablespoon(s)
Lemon
1 medium, juiced and zested
Basil, fresh
1 tablespoon(s)
Instructions
1
Preheat the oven to 220°C, fan 200°C, gas mark 7. Line a large baking tray with baking paper. Place the butternut squash, onions, peppers and garlic cloves onto the tray. Mist with the cooking spray and season. Roast in the oven for 15 minutes. Reduce the oven temperature to 200°C, fan 180°C, gas mark 6.
2
Remove the tray from the oven and mix the pesto into the vegetables. Place the cod fillets on top, season to taste, drizzle with the olive oil and sprinkle with 1⁄2 the lemon zest. Roast for a further 10-12 minutes, until the cod is cooked through and the vegetables are tender.
3
To serve, divide the vegetables between 4 plates and top each with a cod fillet. Drizzle each fish with lemon juice and scatter over the remaining lemon zest. Finally, garnish with the basil leaves.
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