Pesto fish parcels & smashed potatoes with chimichurri
1
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Cod fillets baked with lots of colourful veg with smashed chimichurri potatoes for maximum succulence and flavour.
Ingredients
Tesco Reduced Fat Green Pesto
30 g
Cod, raw
4 fillet(s), medium, 4 x 100g
Cherry Tomatoes
200 g, halved
Courgette
2 medium, trimmed and cut into 3cm chunks
Red pepper
1 medium, deseeded and cut into 3cm chunks
Basil, fresh
2 tablespoon(s), leaves, to serve
Lemon
1 medium, cut into wedges, to serve
New potatoes, raw
800 g
Calorie controlled cooking spray
4 spray(s)
White Wine Vinegar
½ teaspoon(s)
Olive Oil
½ tablespoon(s)
Lemon Juice, Fresh
1 tablespoon(s)
Instructions
1
Preheat the oven to 190°C, fan 170°C, gas mark 5. Spread the pesto over the fish and season to taste. Put a 40cm x 30cm rectangle of kitchen foil on the work surface and top with an equal-sized rectangle of baking paper.
2
Pile a quarter of all the vegetables on the paper, leaving a 3cm border at the edges, season to taste, then top with a piece of fish. Bring the paper up and over the fish and vegetables and scrunch the sides together to seal.
3
Put the parcel on a baking tray, then repeat with the remaining veg and fish to make 3 more parcels. Bake for 25 minutes, then transfer the parcels to plates. Open them up and scatter over the fresh basil and some freshly ground black pepper. Serve with the lemon wedges on the side for squeezing over.
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