WHAT TO EAT THIS WEEKEND

The new fish and chips

A healthy version of the classic British takeaway: baked pesto cod fillets with sweet potato and parsnip fries

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A healthy version of the classic British takeaway: baked pesto cod fillets with sweet potato and parsnip fries

Posted

  • Serves 4
  • Preparation time 15 minutes
  • Cooking time 35 minutes
  • 3 sweet potatoes, unpeeled (about 500g), sliced into thin wedges
  • 400g parsnips, unpeeled, sliced into thin wedges
  • Olive oil for roasting
  • 50g fresh breadcrumbs
  • 30g parmesan, grated
  • 4 tbsp red pesto
  • ½ bunch basil, leaves chopped
  • 4 x 150g sustainable cod loin fillets
  • 3 tbsp mayonnaise
  • Steamed peas to serve (optional)
  1. Preheat the oven to 200ºC/fan 190ºC/gas mark 6.
  2. Put the sweet potatoes and parsnips in a large roasting tray, drizzle with olive oil and season with salt and pepper. Roast for 35 to 40 minutes until golden and crisp, turning halfway through.
  3. Mix together the breadcrumbs and parmesan in a bowl. In a separate bowl, combine half the red pesto and half the basil. Spoon this over the fish, then top with the breadcrumbs and put on a baking tray.
  4. When the wedges have 15 minutes of cooking time remaining, put the fish in the oven. Bake until golden on top and the flesh flakes easily.
  5. Scatter the remaining basil on top of the fish. Stir the remaining pesto into the mayo and serve alongside with the wedges and peas, if you like.

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Fish
Seafood

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