493
Calories
46g
Protein
17g
Fat
40g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Olive oil - 5 ml (1 tsp)
- Thyme - 10 g (1 tbsp)
- Salt and pepper - 0.3 g (1 pinch)
- Red pepper - 160 g
- New potato - 170 g
- Cod fillet - 160 g
- Vegan pesto - 24 g (1 tbsp)
How to make:
- Cook the potatoes in salted water for approximately 25 minutes, or until cooked
- Prepare the red pepper, deseed and cut into quarters
- Heat the grill to medium-high temperature. Place the cod and red peppers on a baking tray and grill for 15 minutes, or until the fish is cooked and the pepper is browned
- Finely chop the thyme and stir it through the potatoes with a little olive oil
- Serve the cod with red pepper, new potatoes, and a spoon of pesto
