Light & Healthy Baked Cod with a Crispy Pesto Crumb Served with a Fresh Summery Ratatouille & Lemon & Thyme Crushed New Potatoes

  
All of Summers Colourful Bounties Brought Together in one Dish! Beautifully Flavoured Cod Fillet Crispy & Warm served with Gorgeous Soft Fresh Vegetable Ratatouille & a Side of Crunchy Crispy Crushed Golden Potatoes you can’t ask for any more than that! This serves 1 person but just multiply the quantities if you’re serving more. It comes in at 9 propoints or just 1 propoint if you’re following the filling & healthy plan ๐Ÿ’•๐Ÿ‘ฏ  
For the Crushed Potatoes:

200g New Salad Potatoes 

Thyme

Lemon Zest

Salt & Black Pepper   

For the Pesto Crumbed Cod:

120g Fresh Skinless Cod Fillet

1 Slice Wholemeal Calorie Controlled Bread

A Handful of Basil

A Teaspoon of Green Pesto

Salt & Black Pepper 

A Small Pinch of Lemon Zest to top  

For the Ratatouille:

1 Small Red Onion Diced

1/2 an Aubergine Diced

1/2 a Courgette Diced

1 Red Pepper Diced

3 Plum Tomatoes Diced

1 Clove Garlic Crushed

Fresh Chopped Basil Leaves

1/2 Tsp Dried Thyme

1 Tbsp Red Wine Vinegar   

Boil the potatoes for approximately 12 minutes until just soft. Drain & allow to steam dry in your colander & cool down for a few minutes. Transfer them to a baking tray & season with salt, black pepper, thyme & lemon zest. Crush them slightly with a spoon until they just start to break apart & spray well with sprayoil. Place in a preheated oven for 40 minutes to an hour until lovely & brown & crispy. Meanwhile prepare the ratatouille lightly spray a saucepan over a medium heat and add the onion & cook for about 3 minutes until softening. Add in the aubergine & courgette & cook for a further 4 minutes. Add in the red pepper & allow all the vegetables to soften approximately 6 to 10 minutes add in the garlic for a minute. Add in the red wine vinegar for a further 2 minutes then season with salt, black pepper & thyme & add in your tomatoes and allow to stew down for 10 minutes for the flavours to develop. Just before serving add on the finely chopped basil leaves & stir through. Keep warm over a low heat until serving. To prepare the cod place the bread in your food processor and blitz into breadcrumbs. Add the seasoning, pesto & basil & blitz until it creates fine breadcrumbs. Spray a small ovenproof dish with oil & place the cod carefully in & press the breadcrumbs down onto the fish. Bake in the preheated oven for the last 12 to 15 minutes of cooking time depending on the thickness of your cod fillet. Serve the potatoes, ratatouille & cod topped with a small sprinkle of lemon zest & a sprig of fresh basil & Enjoy! 

 

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